Last summer, I had Thai peppers growing in a bucket on my deck. It's amazing how many of these little guys are produced by one plant! As a way of using them, my family has been experiencing more Thai food. What's even better it how quick a meal can be prepared with minimal heating of the kitchen. I don't know about you, but when these hot August days don't encourage me to cook or bake. Heating up the kitchen means my A/C is going to have to work overtime.
If you are not a fan of tofu, feel free to substitute shrimp or chicken in it's place. Allow more cooking time, obviously. If you don't have fresh Thai peppers growing, you can substitute crushed red pepper.
Spicy Thai Tofu
2 TBSP olive oil 2 large red bell peppers, seeded, thinly sliced 3 TBSP minced, peeled fresh ginger 3 large garlic cloves, finely chopped 14-16 ounces extra firm tofu, drained well, cut into 1-inch cubes 3 green onions, thinly sliced 3 TBSP soy sauce 2 TBSP fresh lime juice 4 Thai chili peppers, chopped 1 (6 ounce) bag baby spinach leaves 1/3 cup chopped fresh basil 1/3 cup lighly dry roasted salted peanuts
- Heat oil in wok over high heat
- Add bell peppers, ginger, and garlic; sauté until peppers begin to soften, about 2 minutes
- Add tofu (or other protein) and green onions; cook 2 minutes
- Add next 3 ingredients; toss to blend, about 1 minute
- Add spinach in 3 additions, tossing until beginning to wilt
- Mix in basil
- Season with salt and pepper
- Serve in individual bowls and sprinkle with peanuts
- Serve with rice if desired
Serves: 4 Ready in 30 minutes