Tofu and spinach in peanut-coconut sauce

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.


  • 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

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

Tofu and spinach in peanut-coconut sauce
Tofu and spinach in peanut-coconut sauce