Ingredients

• 1 14 oz. can coconut milk
• 1/2 cup peanut butter
• 2 Tbsp soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp lime juice
• 1 Tbsp Sriracha
• 1/2 tsp chili powder
• 1 Tbsp olive oil
• 2 fistfuls of shredded carrots
• 1 14 oz. package of extra firm tofu, pressed for 30 minutes and cubed
• 4-8 garlic cloves, minced
• 2 Tbsp ginger, minced
• 4 cups baby spinach
• 1 1/2 cups cooked basmati rice

Instructions

1. Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha, and chili powder together in a bowl until smooth.
2. Heat oil in a large skillet on medium-high heat. Add carrots and saute until tender.
3. Add tofu and saute until lightly browned.
4. Add garlic and ginger. Cook, stirring, until fragrant.
5. Pour sauce into the skillet and stir to coat everything. Cook for about 5 minutes.
6. Reduce heat to low and throw in the spinach. Cook until wilted, then serve over rice.