Tofu Stir-Fry with Peanut Sauce (Vegan)

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. Serve over brown rice.