Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Ingredients
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1 (14 ounce) can light coconut milk
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon Sriracha sauce
½ teaspoon ground chili pepper
1 tablespoon olive oil
2 carrots, diced
1 red bell pepper, diced
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
4 garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups baby spinach
1 ½ cups cooked brown rice
Directions
Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.
Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.
Recipe Tips
The best way to drain tofu is to freeze it ahead of time, then let it defrost on paper towels to soak up the water. If you don't have time to freeze it, carefully squeeze it between your palms over the sink and let it drain on paper towels until you're ready to cook. The more you drain it ahead of time, the faster it will brown in the pan.
This recipe works just as well with chicken.
You can use different kinds of peanut butter for different flavor and texture in the sauce.