Tofu Stir-Fry with Peanut Sauce (Vegan) recipe
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Ingredients
- 1 (14 ounce) can light coconut milk ¼ cup peanut butter 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoon lime juice 1 teaspoon sriracha sauce ½ teaspoon ground chile pepper 1 tablespoon olive oil 2 carrots, diced 1 red bell pepper, diced 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes 4 garlic cloves, minced 2 tablespoons minced fresh ginger 4 cups baby spinach 1 ½ cups cooked brown rice
Nutrition Info
- 440.8 caloriescarbohydrate: 39 gcholesterol: : -fat: 25.9 gfiber: 4.9 gprotein: 16.7 gsaturatedFat: 8.3 gservingSize: -sodium: 648.6 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Tofu Stir-Fry with Peanut Sauce (Vegan)
Directions
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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.
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.
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.