Prep: 1. Drain tofu and cut into 1-inch cubes. 2. Slice red bell pepper, mince ginger, slice scallions on a diagonal, chop garlic and basil. 3. Squeeze lime (need ~2 tablespoons juice). Make: 1. Heat oil in wok or large pan over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. 2. Add tofu and scallions; toss 2 minutes. 3. Add soy sauce, lime juice, and crushed red pepper. Toss to blend, about 1 minute. 4. Add spinach in three additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. 5. Sprinkle peanuts over to serve.