Swimming Angels

Swimming Angels

ChristinaW 23

"I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer."

Ingredients 45 m {{adjustedServings}} servings 749 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 100.2g
  • 32%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
  2. In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
  3. Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
  4. To serve, place spinach and tofu over white rice and smother in peanut sauce.
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Reviews 43

  1. 53 Ratings


I don't usually like the peanut sauce at Thai restaurants -- it's too sweet for my personal tastes. But this recipe caught my eye, and it was so amazingly delicious! The balance of flavors was perfect. I can't wait to make this again, and I'd love to try the sauce on grilled veggies and grilled tofu. Yum!


This is similar to dishes I've had called "Rama Thai", "Royal Thai", and "Phraram Long Song" (Meat in Peanut Sauce). I think this version is a little too thick and peanut buttery. I added an extra 1/2 cup of water. Next time I will only use 1/3 cup of peanut butter and add a 14 oz. can of coconut milk, and 1/8 cup water. I thought it needed a little more flavor, so I used 2 1/2 tbls. soy sauce, 2 1/2 tbls. rice vinegar, 1/4 tsp. powdered ginger, 1/4 tsp. cayenne pepper (to add some kick), and 1/8 tsp. sesame oil. I thought it was just a bit too sweet, so next time I'll only add 2 tbls. of sugar (esp. if I use coconut milk). I like my tofu crispy, so I drained and cut extra firm tofu into 2"x1" pieces, salted the cubes and deep fried them in 175F degree veg. oil for 3 minutes until golden. I wilted the spinach in a couple tsps. of oil in a skillet and drained it in a collander. I also added a 10 oz. can of mock duck. Top the dish with some chopped peanuts and it's perfect. YUM!!


This was an EXCELLENT, restaurant-quality recipe! I sliced & baked my tofu (400 degrees, 20 min on one side, 10 on the other) and followed the recipe exactly - it was delicious. Next time I'll reduce the rice by half - we had way too much left over.