Spicy Thai Tofu with Red Bell Peppers and Peanuts |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Per serving: 370 calories, 29g fat (4g saturated), 0mg cholesterol, 806mg sodium, 16g carbohydrates, 5g fiber, 16g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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