Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage

For the peanut sauce:

• 3 to 4 tbsp smooth peanut butter or almond butter I usually use almond butter
• 1 inch piece of fresh ginger coarsely chopped
• 2 cloves of garlic
• 2 tsp soy sauce or use coconut aminos to make soy-free
• 1 to 2 tsp lime juice
• zest of ½ a kaffir lime or regular lime
• 2 tbsp chopped cilantro
• 2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
• ¼ tsp or more cayenne
• ¼ tsp salt
• 1 Tbsp or more sugar or other sweetener
• ½ tsp sesame oil
• 1/4 cup or more coconut milk or other non dairy milk

For the Fried Rice:

• 2 tsp oil
• 1/2 red onion thinly sliced
• 3 cloves of garlic finely chopped
• 1/2 cup sliced carrots
• 1/2 red pepper thinly sliced
• 7 oz Tofu pressed and cubed or use more veggies or cooked chickpeas
• 3/4 cup loosely packed chopped cabbage or other veggies like broccoli
• 2.5 cups cooked rice or other grains of choice I usually use half brown and half white rice
• salt to taste
• red pepper flakes or cayenne as needed
• lime or lemon juice to taste
• 1/4 cup loosely packed chopped cilantro for garnish