This is a quick dinner built on a jar of peanut sauce; you just need to cook rice, sear tofu, and toss in the sauce with whatever greens you have. The sauce does the work, so dinner comes together in half an hour.

Serves 2. 30 minutes, 15 at the stove.

About 620 calories a serving, 15 g protein, 99 g carbohydrate, 18 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a medium pot with a pinch of salt, stir in 1 cup of rice, cover, and reduce heat to low. Cook for 18 minutes until the water is absorbed, then fluff with a fork.18 min
2. While the rice cooks, drain the tofu from its package and press it gently between paper towels to remove excess moisture. Cut it into 1-inch cubes.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, add the tofu cubes and cook for 5 to 7 minutes, stirring occasionally, until they are golden on most sides.7 min
4. Pour the entire jar of peanut sauce into the skillet with the tofu and stir gently to coat. Add 4 ounces of fresh greens and stir until they wilt, about 2 minutes.2 min
5. Divide the rice between two bowls and top with the tofu and sauce. Taste and add salt if needed.

Note Swap the greens for shredded cabbage or green beans if you prefer. Leftovers keep for three days in the fridge and reheat gently on the stovetop. Serve with lime wedges and extra chili garlic sauce on the side.