Ingredients

• 1 1/2 cups Brown Rice
• 3 cups Water
• 1 14-ounce can Lite Coconut Milk
• 1/4 cup All Natural Peanut Butter
• 2 tbsps Low Sodium Soy Sauce
• 1 tbsp Lime Juice
• 1 tsp Sriracha Hot Sauce (or 2 red Thai chilis, chopped with seeds)
• 1/2 tsp Chili Powder
• 3 Carrot (diced)
• 1 Red Bell Pepper (diced)
• 1 head Broccoli (chopped into bite-sized pieces)
• 1 block Firm Tofu (drained, patted dry and cut into 1-inch cubes)
• 1/2 tsp Turmeric
• 4 cloves Garlic (minced)
• 2 tbsps Ginger (minced)
• 4 cups Baby Spinach (1 cup = 1 handful)
• Black Pepper (to taste)

Directions

1. Put brown rice on to cook as per package directions.
2. Whisk coconut milk, peanut butter, soy sauce, sriracha, and chili powder in a bowl until a smooth sauce forms.
3. Chop all veggies ahead ~ this cooks up quickly once you start cooking!
4. Heat a large pan or wok over medium high heat. Add tofu and turmeric; saute until lightly browned, about 4 minutes per side. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add broccoli. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
5. 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. Add lime juice and black pepper. Serve over brown rice.

Tips

• To improve the texture of your tofu, 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, place it between paper towels or dish towels and gently press the moisture out.
• Use any veggies you have on hand: this is great with mushrooms, red cabbage, kale, bok choy, or zucchini
• Optional toppings: sesame seeds, a squeeze of lime juice or cilantro