Ingredients

• 1 , 14 ounce
• 0.25 cups peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon Sriracha sauce
• 0.5 teaspoons ground chili pepper
• 1 tablespoon olive oil
• 2 carrots , diced
• 1 red bell pepper , diced
• 1 , 14 ounce
• 4 garlics cloves , minced
• 2 tablespoons minced fresh ginger
• 4 cups baby spinach
• 1.5 cups cooked brown rice

Instructions

1. 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.
2. 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.
3. 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.

Nutrition per serving