Dinner

Spicy Thai Tofu with Red Bell Peppers and Peanuts

Name: Spicy Thai Tofu with Red Bell Peppers and Peanuts
Cuisine: Southeast Asian
Ingredients: 1/3 cup olive oil; 2 large red bell peppers, seeded, thinly sliced; 3 tablespoons minced peeled fresh ginger; 3 large garlic cloves, finely chopped; 1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes; 3 green onions, thinly sliced on diagonal; 3 tablespoons soy sauce; 2 tablespoons fresh lime juice; 1/2 to 3/4 teaspoon dried crushed red pepper; 1 6-ounce bag baby spinach leaves; 1/3 cup chopped fresh basil; 1/3 cup lightly salted roasted peanuts

A Southeast Asian vegan recipe built around large red bell peppers, minced peeled fresh ginger, large garlic cloves.

Southeast AsianVeganVegetarian

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Spicy Thai Tofu with Red Bell Peppers and Peanuts plated on an off-white linen surface

Cuisine: Southeast Asian

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

Heat oil in wok 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 3 ingredients.
Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
Mix in basil. Season with salt and pepper.
Sprinkle peanuts over.