Spicy Thai Tofu with Red peppers and Peanuts

Ingredients for Spicy Thai Tofu with Red peppers and Peanuts

• 80ml olive oil

• 2 large red peppers, seeded, thinly sliced

• 3 tablespoons minced peeled fresh ginger

• 3 large garlic cloves, finely chopped

• 1 14-to 450g package extra-firm tofu, drained well, cut into 1-inch cubes

• 3 spring onions, thinly sliced on diagonal

• 45ml soy sauce

• 2 tablespoons fresh lime juice

• 1/2 to 3/4 teaspoons dried crushed red pepper

• 1 170g bag baby spinach leaves

• 1/3 cup chopped fresh basil

• 1/3 cup lightly salted roasted peanuts

How to make Spicy Thai Tofu with Red peppers and Peanuts

Heat oil in wok over high heat. Add peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and spring 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.