Originally from epicurious.com, this meal is a simple yet very tasty dish that will definitely be in my recipe book. It’s really simple to cook. The only thing is that having a great nonstick pan or wok is a must for cooking this nicely.
So, the original recipe is here: http://www.epicurious.com/recipes/food/views/Spicy-Thai-Tofu-with-Red-Bell-Peppers-and-Peanuts-242489
You will notice that the original recipe looks sort of the same than mine, but the tweaks I made allow the spicy flavor to come out even more. I usually do a spin on recipes myself so here’s how I did it:
- 1 large red bell pepper, seeded, thinly sliced
- 2 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 cashews
- a bunch of cilantro
- 1/3 cup sesame oil
Heat sesame 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 for 5 minutes. Make sure that you toss lightly because you do not want to crumble the tofu. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until it begins to wilt, about 1-2 minutes for each addition.
Mix in basil with the cilantro. Season with salt and pepper. Sprinkle cashews over.