Tofu Stir-Fry with Peanut Sauce (Vegan)

Ingredients

• Coconut milk

  frozen

  240g

• Peanut butter

  chunky, salted

  ¼ cup or 65g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Brown sugar

  2 tbsp or 18g

• Lime juice

  1 tbsp or 15g

• Sriracha

  1 tsp or 5g

• Chili pepper

  sun-dried

  0.01 cup or 0.4g

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  2 medium or 122g

• Red bell pepper

  raw

  1 medium or 119g

• Fried tofu

  14 oz or 397g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Ground ginger

  2 tbsp or 11g

• Spinach

  raw

  4 cup or 120g

Directions

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.
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.
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.
4. Recipe by: Julia Rose (source: https://www.allrecipes.com/recipe/246227/tofu-stir-fry-with-peanut-sauce-vegan/)