Spicy Coconut Tofu & Spinach

Despite the teasing warm sunshine last weekend, it has been a cold and windy week in Milwaukee. I adapted an old magazine-torn recipe to add heat and a punch of flavor to your night. With all of the protein, vegetables, and flavor in this dish, you cannot tag this meal weeknight health-conscious or weekend splurge! Savor the sweet and spicy taste combination. Pair with a glass of red, you cannot go wrong!

Spicy Coconut Tofu & Spinach (serves 4)

Ingredients:

• 2 Tbsp cornstarch
• 1 cup low-sodium vegetable broth
• ¼ cup peanut butter
• 1 tsp red curry paste
• 2 Tbsp brown sugar
• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp fresh ginger, minced
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 red bell pepper, diced
• 1 14-oz package tofu, cut into 1-inch cubes
• 6 oz mushrooms, sliced
• 1 cup light coconut milk
• 1 Tbsp lime juice
• 6 cups baby spinach
• ¾ cup brown rice, cooked
• Lime, wedged for garnish (optional)

Directions:

1. Combine cornstarch and broth in a Dutch oven. Heat over medium heat until cornstarch is dissolved. Add peanut butter, curry paste, brown sugar, soy sauce, ginger, garlic, and red pepper flakes. 
2. Meanwhile, in a large skillet, lightly sauté bell peppers, tofu, and mushrooms (about 4-5 minutes).
3. Add tofu mixture to sauce, and allow to simmer for 15-20 minutes, or until flavors are combined.
4. Stir in coconut milk, lime juice, and spinach. Cook for an additional 15-20 minutes.
5. Serve curry mixture over brown rice, and garnish with lime and additional red pepper flakes (for added heat), if desired.