Coconut Curried Tofu and Spinach Recipe

Ingredients

• 2 Tablespoons of cornstarch
• 1 Cup of low sodium vegetable broth
• ¼ Cup of organic natural peanut butter
• 1 Teaspoon of red curry paste
• 2 Tablespoons of brown sugar (I substitute this with honey)
• 2 Tablespoons of reduced sodium soy sauce (I use reduced sodium Tamari Sauce)
• 2 Tablespoons of minced ginger
• 4 Garlic cloves minced
• 1 Red bell pepper diced
• 1- 14 ounce package of firm or extra firm tofu cut into 1 inch cubes
• 6 Ounces shitake mushrooms sliced
• 1 Cup light coconut milk
• 1 Tablespoon freshly squeezed lime juice
• 6 Cups baby spinach
• ¾ Cups instant brown rice (I used short grain brown rice)
View Full Recipe at Simple and Savory