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!

Advertisement

Ingredients

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

Directions

  • 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.

    Advertisement
  • 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

442 calories; 25.9 g total fat; 0 mg cholesterol; 649 mg sodium. 39.2 g carbohydrates; 16.8 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

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
(1)
37 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
(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)
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)
Advertisement
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
(1)
Rating: 5 stars
03/09/2018
This was delicious! I used date sugar instead of brown sugar to make it a little healthier. I also used 4 carrots instead of 2 and substituted kale for spinach because we didn't have any spinach. Lastly I used sesame oil instead of olive oil to give it more of an Asian flavor. It was so good! I will say the pepper (we used cayenne) was a bit strong for the kids. I would probably leave that out next time and only add it to my own. Read More
Rating: 5 stars
09/04/2017
Added chopped cilantro and served over zucchini noodles or zoodles instead of to rice. Pretty tasty Read More
Advertisement
Rating: 5 stars
04/22/2017
Delicious! Was a big hit. Use more srirracha sauce if you want it spicy. I drained the tofu in the fridge using paper towel and pressed between 2 plates. That method worked well. Read More
Rating: 5 stars
06/08/2018
Added curry powder for more spice. Read More
Rating: 5 stars
01/18/2018
This was incredibly good. My ten year old wasn t sure when she saw what I made for lunch but after tasted it she said it was a lot better than I thought it would be. That s a pretty good review from a kid.;). I personally loved it. Read More
Rating: 5 stars
06/10/2018
The sauce is wonderful!!! I added some cilantro and asparagus and substituted Braggs liquid aminos for the soy sauce. Can't wait to try it with other vegetable combinations! Read More