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

For the peanut sauce:

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

For the Fried Rice:

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