0608-BA-FOD1-03
Recipe information
Yield
4 Servings
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
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Preparation
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.