You'll love this delicious tofu stir-fry with peanut sauce whether you're vegan, vegetarian, or none of the above. It's perfect any night of the week!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
441 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
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
