Spicy Thai Tofu With Red Bell Peppers And Peanuts Recipes

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SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS



Spicy Thai Tofu With Red Bell Peppers and Peanuts image

Make and share this Spicy Thai Tofu With Red Bell Peppers and Peanuts recipe from Food.com.

Provided by carmenskitchen

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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 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.

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME



Thai Tofu With Zucchini, Red Bell Pepper and Lime image

Make and share this Thai Tofu With Zucchini, Red Bell Pepper and Lime recipe from Food.com.

Provided by Sharon123

Categories     Soy/Tofu

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons peanut oil, divided
1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes
1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired)
1 large red bell pepper, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice (to taste)
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste (to taste)
1/2 cup sliced fresh basil, divided

Steps:

  • Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
  • Add the tofu and saute until golden, about 5 minutes.
  • Move the tofu to a bowl.
  • Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
  • Saute until it begins to soften, about 5 minutes.
  • Return tofu to the skillet.
  • Add ginger and stir about 30 seconds.
  • Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
  • Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
  • Stir in half of the basil.
  • Sprinkle with remaining basil and serve. Enjoy!
  • This is good served with steamed rice or noodles.

Nutrition Facts : Calories 308.8, Fat 26.9, SaturatedFat 16.2, Sodium 408.4, Carbohydrate 11.3, Fiber 3, Sugar 5.4, Protein 11.2

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