Spicy Thai Tofu with Red Bell Peppers and Peanuts

Merry Christmas! Happy New Year! and I'm just realizing now, but a very happy belated quarter century birthday to Meagan! Her big day was way back in November, and we headed to Seattle to celebrate in style.

The HamiHarri's wanted to thank everyone for their generosity at Christmas - it was too much!

We did have some lovely holidays though...my Dad came for a visit which was so nice. He hasn't been here since we moved from Ontario to BC. Here is a link to some facebook pics:

www.facebook.com/album.php?aid=198039&l=45625&id=658325106

With a new year, Patrick and I are focusing on eating more nutrient rich foods. We do pretty well with eating healthfully, but we are planning on stepping it up a bit. We want to make every bite count, rather than focus purely on calorie content (which to me honest, is more me than Patrick).

The following is yet another new recipe I thought I'd try...I thought it was time to revisit tofu. The only time I've ever eaten tofu and enjoyed it was in a stir fry...which is pretty much what this recipe is. Also, Pat loves Thai food - and it has spinach in it...lol

So here it is: Spicy Thai Tofu with Red Bell Peppers and Peanuts...from www.epicurious.com



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

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 soy sauce, lime juice and pepper flakes. 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.



Fini!

It turned out pretty yummy...Patrick thought so too. BUT, if I could offer a couple of tips:
1. Use less oil - 1/3 cup is totally overkill...I'd use about a 1/3 that much ;)
2. Forget about the basil...we found it added nothing to the dish
3. We didn't make any egg noodles or rice for this dish...but it would have made it a well rounded dinner :)