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.

SPICY THAI TOFU CURRY



Spicy Thai Tofu Curry image

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

Provided by YummySmellsca

Categories     Curries

Time 3h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 19

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

Steps:

  • In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
  • Bring to a simmer and cook, stirring occasionally, for 10 minutes.
  • Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
  • Stir in cashew milk and bamboo shoots.
  • Bring to a low boil and cook for 1 hour, stirring occasionally.
  • Add snow peas and green pepper, cook 5 minutes.
  • Remove from heat and stir in baby spinach.
  • Serve over rice.

Nutrition Facts : Calories 152.9, Fat 4.2, SaturatedFat 0.8, Sodium 426.1, Carbohydrate 21, Fiber 5.3, Sugar 4.1, Protein 11.4

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