Tofu Stir-Fry with Peanut Sauce
Golden, crisp-edged tofu and crisp-tender carrots and bell pepper tossed in a creamy, tangy coconut-peanut sauce with wilted spinach, served over brown rice.
35m prep · 30m cook · 4 servings
0.0 · 95 ratings
Ingredients
- ½ cup 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
- 2 tbsp Olive Oil
- 14 oz Firm Tofu
- ¼ tsp Salt
- 2 whole Carrots
- 1 whole Red Bell Pepper
- 4 cloves Garlic
- 2 tbsp Fresh Ginger
- 4 cups Baby Spinach
- 1 ½ cups Brown Rice
Instructions
Estimated nutrition (per serving)
Calories395 kcal
Protein16g
Carbs39g
Fat22g
Fiber5g
Sodium550mg
Sugar11g