Preheat oven to 400° F and line/grease a large baking sheet. Bake tofu for about 15 minutes. You may cook longer if you like your tofu crispy. We like it softer for this recipe.
While tofu is baking, chop up the veggies.
Heat up sesame oil in a large pan over low-medium heat. Cook garlic, onions, red pepper, broccoli and carrots for 5 minutes.
Mix in ginger, coconut milk, curry paste, soy sauce or tamari, peanut butter, agave & rice vinegar. Cover and cook for about 5 minutes.
Once tofu is done baking, stir it into the sauce.
Add in spinach and top with the lid.
Bring to a boil to wilt the spinach, take lid off and cook on medium heat for ~10 minutes, stirring often until mixture is thickened and a portion of the liquid is boiled out.
Serve on a bed of rice or quinoa (the sauce will thicken as it cools).
Optional: top with peanuts, cashews, sriracha, and/or salt & pepper to taste.