This recipe for Tofu Stir-Fry with Peanut Sauce is a filling vegetarian or vegan dish full of Thai flavors, perfect for a weeknight meal.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
441 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 tablespoons brown sugar
1 red bell pepper, diced
1 tablespoon olive oil
2 carrots, diced
2 tablespoons soy sauce
1 tablespoon lime juice
1 (14 ounce) can light coconut milk
1 teaspoon Sriracha sauce
2 tablespoons minced fresh ginger
4 garlic cloves, minced
4 cups baby spinach
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
