Description
This is a throwback recipe from when I was a hardcore vegan, but it’s still one of my staples years later. It’s healthy, filling, and full of flavor!
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 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 ½ cups cooked brown rice
Instructions
- Whisk coconut milk
- peanut butter
- soy sauce
- brown sugar
- lime juice
- sriracha sauce
- and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender
- 1 to 2 minutes. Add tofu; saute 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; stir to coat tofu
- carrots
- and bell pepper. Cook until flavors combine
- about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4