Spicy Thai Tofu with Red Bell Peppers and PeanutsCon Poulos
Recipe information
Total Time
15 minutes
Yield
Makes 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
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.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/691014/2?mbid=HDEPI) ›
