Kick-Ass Peanut Coconut Curry

If you can't tell by the name, this is our absolute FAVORITE recipe: easy to make and beyond tasty, despite having very little sodium per serving. This is our go-to when we want something that's really hearty! This recipe gets cheers whenever I announce that it's curry night. Hopefully I'm not overselling it, but I think this will be your new favorite, too.

Ingredients: 
1 package tofu (the brand we use has 45 mg total), drained and cubed
2 c. jasmine rice, cooked (0mg)
2T. peanut oil (or olive oil, if you prefer)
Your choice veggies, shown here with a variety of sweet peppers; I have also made this dish with the following veggies, on which the final sodium calculations are based:
1 carrot, chopped (25 mg)
1 bell pepper, chopped (4 mg)
1 broccoli crown, chopped (25mg)
4T. No Salt Added Peanut Butter (10mg)
1 can unsweetened coconut milk (the brand we use has 135mg total)
2 tsp. Sriracha (240 mg total)
2 tsp. Bangkok Blend from Penzey's (0mg) 
1 tsp crushed red pepper
1 lime, cut in half
To taste: sesame oil & rice vinegar (both of which are 0 mg)
Optional garnish:
Cilantro (1mg per sprig)

Cook rice according to directions on package, or in a rice cooker. While rice cooks, prepare sauce in blender by adding peanut butter, coconut milk, Sriracha, spices, sesame oil, rice vinegar, and juice from half of the lime. Blend, then set aside. In a large skillet or wok, heat peanut oil on medium heat and stir fry veggies for a few minutes. Add in tofu, and saute for about 5 more minutes. Reduce heat to low and add sauce. Stir to combine, then allow to cook on low, making sure to turn down heat if the coconut sauce mixture begins to boil. Cook for about 10-15 more minutes, allowing veggies to soften according to your taste. Serve over rice with freshly squeezed lime juice and cilantro. 

Total: 484, excluding optional garnish. Serves 2-4, depending on how hungry you are (242 mg per serving if divided in half; 121 mg per serving if divided into fourths).