Spicy Thai Tofu With Red Bell Peppers And Peanuts

• 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
• 14 -16 ounces 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 dry crushed red pepper
• 1 (6 ounce) bag baby spinach leaves
• 1/3 cup chopped fresh basil
• 1/3 cup lightly dry roasted salted peanut

1. Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; saute 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.

olive oil, red bell peppers, fresh ginger, garlic, well, green onions, soy sauce, lime juice, red pepper, baby spinach, fresh basil, peanut

Taken from www.food.com/recipe/spicy-thai-tofu-with-red-bell-peppers-and-peanuts-358912 (may not work)