Tofu and Spinach in Peanut-Coconut Sauce

Ingredients

• 1 13.5-ounce can light or regular coconut milk
• 1/3 cup smooth, unsweetened peanut butter
• 1 tablespoon grated fresh ginger
• 1 clove garlic, pressed
• 1 bunch scallions, thinly sliced (white and light green parts only)
• 3 teaspoons brown sugar
• 1/8 teaspoon cayenne
• Juice of 1 large lime
• 1 tablespoon low-sodium soy sauce
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 2 large handfuls prewashed baby spinach (about 2.5 ounces)
• 2 cups cooked brown basmati rice