Spicy Thai Tofu with Red Bell Peppers and Peanuts

Adapted from: Bon Appetite magazine
Recipe provided by: Ellen Pavitt

Ingredients:

• ½ cup olive oil
• 2 large red bell peppers, seeded and thinly sliced
• 3 Tbsp. minced peeled fresh ginger (or 2-3 tsp. powdered ginger)
• 3 garlic cloves, finely chopped (or 1 Tbsp. chopped garlic)
• 14 oz. pkg. firm tofu, drained and cut into 1-inch squares
• 3 green onions, thinly sliced on diagonal
• 3 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• ½ - ¾ teaspoon dried crushed red pepper
• 6 oz. bag baby spinach leaves
• 1/3 cup chopped fresh basil
• 1/3 cup lightly salted roasted peanuts

Directions:

Heat oil in large heavy skillet over high heat. Add bell peppers, ginger and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next three ingredients. Toss to blend, about 1 minute. Add spinach in three additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper; sprinkle peanuts over.

Older Recipes:

• Kanani's Favorite Soup
• STELLA'S CHICKEN
• Brussels Sprouts with Shallots and Lemons
• Potato and Leek Soup
• Spicy Thai Tofu with Red Bell Peppers and Peanuts
• Granola
• Baked Falafel Balls with Lemon Tahini Sauce
• Orange Glazed Carrots and Snap Peas
• Veggie Fish Pockets
• Cream of Vegetable Soup
• Scampi
• Baked Halibut with Almonds
• Vanilla Custard