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Spicy Thai Tofu with Red Bell Peppers

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$
Gatheredtable
adapted fromBon Appétit

Ingredients

  • 1 14-ounce package extra-firm tofu, drained well
  • 2 red bell peppers, seeded, thinly sliced
  • 3 tablespoons fresh ginger, peeled and minced
  • 3 scallions, thinly sliced on diagonal
  • 3 garlic cloves, finely chopped
  • 1/3 cup chopped fresh basil
  • 1 lime, juiced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons soy sauce (or tamari)
  • 1/2 teaspoon red pepper flakes
  • 5 ounces baby spinach
  • 1/3 cup lightly salted roasted peanuts

Directions

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.

Goes great with these recipes

Basic Udon Noodles
Basic Rice Noodles
Cauliflower Rice
Simple Quinoa
Brown Rice
Basic White Rice

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