Spicy Thai Tofu and Peppers with Peanuts

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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.

Did you make this recipe - or any others from the TY archives?

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One Response

  1. Tes says:

    It looks stunning and sounds yummy! I have to try this. Thanks for sharing.

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