Skill required: Tofu lover
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 -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 - 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
1. Heat oil in wok over high heat.
2. Add bell peppers, ginger, and garlic.
3. Ssauté until peppers just begin to soften, about 2 minutes.
4. Add tofu and green onions; toss 2 minutes.
5. Add next 3 ingredients.
6. Toss to blend, about 1 minute.
7. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
8. Mix in basil.
9. Season with salt and pepper.
10.Sprinkle peanuts over.
Yield: 4 servings
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