Vegan Tofu Stir-Fry with Peanut Sauce

List of Ingredients

• 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

Cooking Instructions

1. In a bowl, whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper until smooth and well combined.

2. Heat oil in a large skillet over medium-high heat. Add carrots and bell peppers; sauté for 1 to 2 minutes until slightly tender. Add tofu and cook until lightly browned, about 4 minutes per side. Add garlic and ginger, cooking for an additional 30 seconds until fragrant.

3. Pour the peanut sauce into the skillet, stirring to coat the tofu and vegetables. Cook for about 5 minutes until the flavors meld. Lower the heat and gradually stir in spinach, one cup at a time, until wilted. Serve over brown rice.

Cooking Tips

Nutritional Information (per serving)