Spinach Artichoke Rice with Hot Honey Tofu is the perfect weeknight dinner! The rice comes together in one pot with lots of fresh greens and tender artichoke hearts while the tofu soaks up all the flavor from a spicy honey lemon marinade. No pressing—just pan-fry until crisp and serve with a squeeze of lemon juice.
How to Make Spinach Artichoke Rice
I’ve been making variations of this rice recipe for years. It’s kind of a cheater’s way of getting all my greens for the day—I mean you would never guess that there’s four whole cups of spinach in there! Toasting the rice in olive oil makes this dish extra special and a high-quality jar of marinated artichoke hearts really makes a huge difference in flavor.
To make Spinach Artichoke Rice, start by sautéing scallions and garlic in a bit of olive oil. I recommend having all your ingredients prepped and ready to go before you start cooking to make the process even simpler. Once the aromatics are caramelized, add basmati rice and allow it to toast for a few minutes. This is going to bring a delicious nutty flavor to the dish.
Next, pour in your stock. I use low-sodium chicken stock, but vegetable stock will work just as well if you want to make this recipe vegetarian. Add in your spinach, artichoke hearts and salt. Bring everything up to a boil and allow the spinach to wilt down. Cover the pot with a tight-fitting lid and turn down the heat as low as it will go. Let the rice cook for about 15 minutes (no peaking!) then turn off the heat.
The rice will continue to absorb moisture even when it’s off the heat, so I like to keep the lid on for an additional 10 minutes or so. This gives you just the right amount of time to pan-fry your tofu!
Let’s Talk About Tofu…
Lots of recipes will tell you that you need to press and marinate your tofu overnight, but this method is a lot quicker and just as flavorful. Simply cut a block of extra-firm tofu (not firm or silken) into slabs and gently press each one dry using a few paper towels.
Whisk together a marinade of honey, lemon juice, olive oil, thyme, red pepper flakes and a bit of white miso paste for an extra umami punch. Place the tofu slabs in a shallow dish and pour the marinade on top. I like to let the tofu marinate on the counter while I cook the Spinach Artichoke Rice.
While the rice is cooking, pan-fry the tofu. My trick for extra crispy tofu is coating each piece in a thin layer of cornstarch before adding it to the pan. This makes it super crunchy on the outside, but still soft and creamy on the inside.
The easiest way to do this is by spreading a few tablespoons of cornstarch out on a plate and dropping the tofu pieces in so both sides get coated. Remember to reserve the remaining marinade!
To pan-fry, heat a nonstick skillet over medium heat and add a drizzle of oil. Place the tofu slabs in an even layer and cook for about 2-3 minutes per side, until brown and crispy. The nice thing about tofu is that it won’t go tough and chewy like meat when over cooked, so just worry about the color on the outside.
In the last minute or so of cooking, pour in the remaining marinade and let it sizzle around the tofu. The sugars in the honey will caramelize and thicken, turning into a sweet glaze. I love a sweet and savory flavor combo, so I like to add another drizzle of honey to the cooked tofu before serving.
To serve, fluff the spinach artichoke rice with a fork, add in some fresh chopped dill, lemon zest and top with crispy pieces of hot honey tofu. Add a squeeze of lemon juice to really make those flavors pop and enjoy!
More Weeknight Recipes
- Chickpea and Dumpling Soup
- Baked Rice Puttanesca with Basil Aioli
- Harissa Meatballs with Fregola and Lemony Yogurt
- Lemon Risotto with Herb Roasted Chickpea