Ingredients
4
4 servings
- •1 (14 ounce) can light coconut milk
- •0.25 cup peanut butter
- •2 tablespoons soy sauce
- •2 tablespoons brown sugar
- •1 tablespoon lime juice
- •1 teaspoon sriracha sauce
- •0.5 teaspoon ground chile 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
- •1.5 cups cooked brown rice
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 441
- Carbohydrate: 39g
- Fat: 26g
- Fiber: 5g
- Protein: 17g
- Sugar: 12g
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