This throwback recipe for tofu stir-fry with peanut sauce is from years ago when I was a hardcore vegan. Years later, it's still one of my staples. It's healthy, filling, and full of flavor!
Ingredients
- light coconut milk: 1 can (14 ounce can)
- peanut butter: 0.25 cup
- soy sauce: 2 Tbsp
- brown sugar: 2 Tbsp
- lime juice: 1 Tbsp
- sriracha sauce: 1 tsp
- ground chili pepper: 0.5 tsp
- olive oil: 1 Tbsp
- carrots: 2 piece (diced)
- red bell pepper: 1 piece (diced)
- firm tofu, drained and: 1 pack (14 ounce pack, cut into 1-inch cubes)
- garlic cloves: 4 piece (minced)
- fresh ginger: 2 Tbsp (minced)
- baby spinach: 4 cups
- ½ cups cooked brown rice: 1 piece
Metric Conversion
Stages of cooking
-
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.
