This dish makes a rich and hearty meal served over brown rice.
Be sure to use extra-firm tofu (traditional, not silken). I prefer fermented and organic.
Ingredients:
- 1 tbsp toasted sesame oil
- 1 lb. extra-firm tofu cut in 1 inch cubes
- 1 (13.5 oz) can light coconut milk
- 1/3 cup unsweetened peanut butter
- 1 tbsp grated fresh ginger
- 1 clove garlic, pressed
- 1 bunch green onions (white and light green parts only)
- 1/8 tsp cayenne pepper
- 1 tbsp low-sodium soy sauce or liquid aminos
- 2 large handfuls pre-washed baby spinach (about 2.5 oz)
- 2 cups cooked brown rice
Directions:
To give the tofu a crispy texture, heat the sesame oil in a pan and cook tofu cubes in a medium heat for a few minutes. Set aside.
In a medium pan, place coconut milk, peanut butter, ginger, garlic, green onions, cayenne pepper and soy sauce. Cook for about 10-15 minutes at medium heat.
Add pre-washed spinach and cook for about 5 more minutes. As leaves wilt, stir gently to incorporate tofu.
Serve over brown rice.
Serves: 4
Enjoy!
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| Tofu and spinach in peanut-coconut sauce |
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| Tofu and spinach in peanut-coconut sauce |