Rating: 4.8 stars
88 Ratings
  • 5 star values: 73
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

The best way to drain tofu is to freeze it ahead of time, then let it defrost on paper towels to soak up the water. If you don't have time to freeze it, carefully squeeze it between your palms over the sink and let it drain on paper towels until you're ready to cook. The more you drain ahead of time, the faster it will brown in the pan.

This recipe works just as well with chicken. You can also use different kinds of peanut butter to get different flavors and textures of sauce.

Nutrition Facts

441 calories; protein 16.7g; carbohydrates 39g; fat 25.9g; sodium 648.6mg. Full Nutrition
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Reviews (85)

Most helpful positive review

Rating: 5 stars
06/21/2018
Delicious sauce! Tip: microwave sauce for 20-30 seconds before whisking to melt peanut butter for easier mixing. Added a bunch of extra veggies since we had to use them before they went bad (bell peppers, broccoli, onion) and cooked jasmine rice to go with it... sauce was (again!) delicious. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/13/2019
After making this I'm still not a fan of tofu. the mixture is well put together and tasty I just can't get behind the tofu. I will end up making this recipe again perhaps I will use tempeh instead. Read More
88 Ratings
  • 5 star values: 73
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2018
Delicious sauce! Tip: microwave sauce for 20-30 seconds before whisking to melt peanut butter for easier mixing. Added a bunch of extra veggies since we had to use them before they went bad (bell peppers, broccoli, onion) and cooked jasmine rice to go with it... sauce was (again!) delicious. Read More
(5)
Rating: 5 stars
03/11/2019
This was delicious. I’ll definitely be making it again. My only comment would be to cook the tofu in a separate pan there was just not enough room and I ended up overcooking the vegetables. Read More
(4)
Rating: 5 stars
11/13/2019
This sauce was amazing. I only used half a teaspoon of sriracha but it was so good. Would probably add loosely crushed peanuts next time for texture. I didn't have brown rice so I mixed in rice vermicelli instead. With the sauce as a base many different veggies would work - green peppers zuchinni those baby corn things water chestnuts. I will definitely be making this again. Read More
(2)
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Rating: 5 stars
11/03/2019
I’ve made the recipe twice. Both times it turned out great but I noticed some differences each time. The first time I used full fat coconut milk. The second, I used reduced fat or lite as directed. For some reason, I can’t get the sauce ingredients to blend well when I used reduced fat coconut milk so I’ll be sticking with full fat. Other than that, I wouldn’t change a thing about the recipe. It’s really good. Read More
(2)
Rating: 5 stars
07/09/2020
made with cabbage instead of spinach. delicious! Read More
(1)
Rating: 5 stars
01/30/2019
This is AMAZING!!!! My first comment on this site because I m so happy with how this turned out. I don t like carrots or tofu so I just added broccoli and omitted those two. Wow this will be one of my go tos!! Thank you!! Read More
(1)
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Rating: 5 stars
01/13/2021
I love this recipe and made it a couple times as written. Just wanted to share a tofu tip that helped me. I baked the tofu cubes with 1T olive oil, 1T soy sauce, and 1T corn starch on 400 for almost 30 min. Line the baking sheet with parchment paper or baking mat. The tofu held together better and had a nice crust even after I added it to the sauce and veggies. Read More
(1)
Rating: 5 stars
05/15/2020
We added extra sriracha sauce and soy sauce and it went up from a 3.5 to a 4.5. I think whole peanuts and coconut cream instead of light coconut milk will improve it too. I might use Thai Green Curry instead of sriracha sauce. I'd recommend pre-baking or pre-frying the tofu. Read More
(1)
Rating: 5 stars
07/15/2018
So Amazing!! This dish was full of great flavors pretty easy to make and worked well over the brown rice. I'd highly recommend that anyone who likes a good peanut sauce give this a try. Read More
(1)
Rating: 3 stars
11/13/2019
After making this I'm still not a fan of tofu. the mixture is well put together and tasty I just can't get behind the tofu. I will end up making this recipe again perhaps I will use tempeh instead. Read More