After a few weeks of travel, events and lots of work, life is finally getting a bit closer to normal for us. I have still been eating well and fresh, just a bit more rushed and with no time for blogging. I planned some great meals for the next week or so, and I cannot wait to share them with you.

I decided on this dish because the thai basil I planted in my herb garden has been growing wonderfully and I couldn’t wait to use it in something. It is so fragrant and has a hint of anise flavor. If you don’t have access to thai basil, you can use regular sweet basil, as well. But I recommend trying to get thai basil if you can.

I personally recommend pre-baking tofu when using it in stir fries and the like. The tofu keeps that crunch and has a much better texture than just cooking it up in the wok. The tofu made with recipe I included below can also be used over rice, in soups, salads and just as a snack. You can also add soy sauce, citrus juice, play with spices, etc.

Crispy Baked Tofu
1 – 14-16 ounce package of extra-firm tofu drained, pressed and cut into 1-inch cubes
2 tablespoons sesame oil
1 teaspoon salt

Preheat your oven to 450ºF. Arrange tofu cubes in a single layer on a baking sheet, drizzle over sesame oil and lightly toss to coat, sprinkle with salt. Bake 30-35 minutes, turning with a spatula every 10 minutes to get a good crunch on all sides.

Spicy Thai Tofu and Peppers with Peanuts
4 servings
adapted from Bon Appétit June 2008

1/3 cup olive oil
2 large bell peppers, seeded, thinly sliced (I used 1 red and 1 orange)
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
3 green onions, thinly sliced on diagonal
14-16 ounces of crispy baked tofu cubes
3 tablespoons low sodium gluten-free tamari soy sauce (regular soy will do)
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
6-ounces organic baby spinach leaves
1/3 cup chopped fresh thai basil (you can use regular sweet basil, also)
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 green onions; toss 2 minutes. Add next 4 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. Serve.

Can be served over brown rice, thin rice noodles, or alone.