Spicy Thai Tofu With Spinach, Basil, And Peanuts From 'Everyday Thai Cooking'

• 2 tablespoons high-heat cooking oil, divided
• One 16-ounce (500 g) block firm tofu, drained, patted dry and cut into 1/2-inch (1.25 cm) cubes
• 2 garlic cloves, minced
• 1 tablespoon minced galangal or fresh ginger
• 8 ounces (250 g) spinach, washed and trimmed
• 1 1/2 tablespoons fish sauce (nam pla)
• 2 teaspoons cooking sherry
• 1 tablespoon oyster sauce
• 1 tablespoon palm or brown sugar
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons Asian chili sauce, preferably Sriracha
• 1/2 cup (10 g) finely chopped fresh Thai or Italian basil
• 1/3 cup (50 g) crushed roasted peanuts plus more for garnish
• Fresh Thai or Italian basil leaves for garnish

1. Heat half of the oil in a wok or skillet over medium-high heat. Add the tofu pieces and stir-fry until golden brown, about 3 minutes. Remove from the pan and set aside.
2. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic and galangal and stir-fry until fragrant, about 30 seconds. Add the spinach, fish sauce, sherry, oyster sauce, palm sugar, lime juice, and chili sauce; stir-fry until the spinach is wilted, about 2 minutes. Add the basil leaves and peanuts and stir-fry for 30 seconds until basil is wilted. Dish out and garnish with basil leaves and peanuts. Serve with jasmine rice.

cooking oil, cubes, garlic, ginger, fish sauce, cooking sherry, oyster sauce, palm, freshly squeezed lime juice, asian chili sauce, fresh thai, peanuts, fresh thai

Taken from www.seriouseats.com/recipes/2013/10/spicy-thai-tofu-with-spinach-basil-peanuts-from-everyday-thai-cooking.html (may not work)