Tofu Stir-Fry With Peanut Sauce (Vegan)
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Soy Sauce1 cup
Peanut Butter2 tbsps
Brown Sugar1 tbsp
Lime Juice1 tsp
Sriracha Sauce1 tbsp
Olive Oil2 tbsps
Ginger (minced fresh)4 cups
Baby Spinach1.5 cups
Cooked Brown RiceDirections:
1
Cook until flavors combine, about 5 minutes
2
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
3
Heat oil in a large skillet over medium-high heat
4
Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes
5
Add tofu; saute until lightly browned, about 4 minutes per side
6
Add garlic and ginger; cook and stir until fragrant, about 30 seconds
7
Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper
8
Reduce heat to low; stir in spinach 1 cup at a time until wilted
9
Serve over brown rice