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!
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
¼ cup peanut butter
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 ½ cups cooked brown rice
½ teaspoon ground chile pepper
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
