Brown rice, tofu, and baby spinach

Contributed by Preston Maring, MD

Brown rice, tofu, and baby spinach

Most of the time, brown rice is cooked by itself and things are added on top. I love this recipe modified from "Power Foods" (all tried out of this cookbook — maybe 25 of them — have been great) because good flavors are cooked into the rice from the beginning. 

What's not to like about having the flavors of ginger, garlic, and crushed chilies infused into the rice? And then you add some tofu chunks (yes, I actually cook with tofu occasionally these days. It takes on the flavors of other ingredients.  It is not one of those meat substitute things — it is just tofu) spinach and a dressing. This is a great grain and veggie dinner which works well for breakfast too.

Servings: 6 (no kidding - this is hardy)


  • 1 1/2 cups short grain brown rice
  • 2 3/4 cup water
  • 1 inch ginger, grated
  • 1/2 ounce dried Shiitake mushrooms, broken into pieces
  • 4 cloves garlic, coarsely minced
  • 1/2 to 1 teaspoon crushed red chilies depending on your general heat tolerance.
  • 1/2 teaspoon salt
  • 7 ounces firm tofu, drained and cut into 3/4 inch cubes
  • 4 ounces baby spinach leaves
  • 8 scallions, chopped up. I think most of the green part is fine too
  • 1/2 cup loosely packed cilantro, chopped
  • 2 tablespoons plus 1 teaspoon low sodium tamari
  • 1 1/2 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • Salt and freshly ground pepper to taste


  1. Add the water, rice, ginger, garlic, chilies, and salt to a medium saucepan. 
  2. Bring to a boil then simmer covered for about 45 minutes until the rice is done. Remove from the heat.  
  3. Stir in the tofu and let rest covered for 15 minutes. 
  4. Stir in spinach and let steam covered for about 3 minutes. Stir in scallions, cilantro, tamari, rice vinegar, and sesame oil.  
  5. Season to taste and serve immediately. Enjoy what you created.