Ingredients

• 1 (14 ounce) can light coconut milk
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce
• 1/2 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 1/2 cups cooked brown rice

Instructions

1. 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.
2. 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.
3. 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.