Vegan Tofu Stir-Fry with Peanut Sauce

14 oz Thai Kitchen Light Coconut Milk
4 tbsp Peanut Butter, smooth style, with salt
2 tbsp Kikkoman Less Sodium Soy Sauce
4 tsp Lime Juice - ReaLime 100% Lime Juice
2 medium Carrots, raw
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
1 block Tofu, firm
4 cup Spinach, fresh
4 clove Garlic
8 tsp Ginger Root
.5 tbsp Extra Virgin Olive Oil
4 tsp unpacked Brown Sugar

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.

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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELADAVIS10.