Tofu Stir-Fry with Peanut Sauce

Ingredients

• 1 oz Light Coconut Milk
• ¼ cup Peanut Butter
• 2 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 tbsp Lime Juice
• 1 tsp Sriracha Sauce
• ½ tsp Chile Pepper
• 1 tbsp Olive Oil
• 2 Carrots
• 1 Red Bell Pepper
• 1 Firm Tofu
• 4 cloves Garlic
• 2 tbsp Fresh Ginger
• 4 cups Baby Spinach
• 1 ½ cups Brown Rice

Instructions

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. 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. 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.