Prep time:

15 minutes

Cooking time:

10 minutes

Yields:

3-4 servings

Sauce Ingredients:

• 1 cup coconut milk
• 6 tbsp roasted peanut butter, unsweetened and preferably chunky
• 2 inch piece of fresh ginger chopped
• 3 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tsp fresh lime juice
• zest of full medium size lime
• 2 tsp Sriracha sauce or any Asian chili sauce to taste
• ½ tsp cayenne pepper, or as per preference
• ½ tsp sea salt
• ½ tsp roasted sesame seeds or sesame oil

Veggie Ingredients:

• ½ block of extra firm tofu, chopped into pieces, as per your preference
• 2 tbsp soy sauce
• 2 tsp avocado or coconut cooking oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 -2 cups of baby spinach, sliced
• Few fresh basil leaves, sliced

Directions:

1. In a blender, blend the sauce ingredients, add some water as needed. When done keep aside.
2. In a 400°F / 200°C preheated oven,  bake the tofu pieces for about 15-20 minutes.
3. Meanwhile, in a large skillet, add oil and heat over medium heat. Add broccoli, carrots, soy sauce and Sauté about 3 minutes.
4. Then add in the baked tofu and baby spinach and sauté for 1-2 minutes.
5. Next add in the sauce, basil leaves and mix well. Add some water if required and simmer on medium-low heat until the sauce comes to a boil for a about 2-3 minutes. Taste and adjust spices, salt or sugar to adjust to your preference.
6. Remove from heat, if you wish add in some chopped cilantro, cover and let sit for few minutes.
7. Serve with rice or noodles.

Notes:

• You can make this sauce and keep in your fridge handy!

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.