Spicy Tofu
- Number of Servings: 4
Ingredients
14 oz extra-firm tofu2 red bell peppers2 Limes1/3 C salted roasted peanuts½ t red pepper flakes3 scallions3 T soy sauce3 cloves garlic3 T gingerpasta (linguine, spaghetti, angel hair, or rice noodles)6 oz fresh baby spinach1/3 cup fresh basil1/3 C olive oil
Serves 4.
Slice 2 red bell peppers in thin strips and put in a bowl. Peel a few chunks of fresh ginger, and mince enough so that you have 3 tablespoons. Add it to the sliced peppers. Take 3 cloves of garlic, mince, and add to the bowl.
Next, take a 14 oz. block of extra-firm tofu, and cut into cubes. Put this is a separate bowl. Take 3 scallions, and thinly slice on a diagonal. Add these to the bowl with the tofu. Then prepare a large pot of salted water for the pasta. Put it on to boil while you are finishing up the tofu dish Juice enough lime to equal 2 tablespoons...1-1 1/2 limes. Put the lime juice in a small bowl, add 3 tablespoons soy sauce,
and about 1/2 tsp. red pepper flakes. Next, get 6 oz. fresh baby spinach ready.
Along with about a 1/3 cup salted, roasted peanuts, and about a 1/3 cup chopped fresh basil. Leave these last three ingredients separate. Heat about 1/3 cup of olive oil over med-high heat, in a wok. Add the bell peppers, minced ginger, and garlic. Cook for about 3 minutes. Then add the tofu, and scallions, and cook another 2-3 minutes. If your pasta water is boiling, you can cook that at any point. Back to the tofu...Add the liquid ingredients to the pan. Toss to combine, and cook another couple of minutes. Add the fresh spinach in a few batches. First, a handful, let it cook down a bit, and wilt. Then add some more, and continue. Stir in the basil, and peanuts. Lastly, I toss in the cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user AMADEAO.
Slice 2 red bell peppers in thin strips and put in a bowl. Peel a few chunks of fresh ginger, and mince enough so that you have 3 tablespoons. Add it to the sliced peppers. Take 3 cloves of garlic, mince, and add to the bowl.
Next, take a 14 oz. block of extra-firm tofu, and cut into cubes. Put this is a separate bowl. Take 3 scallions, and thinly slice on a diagonal. Add these to the bowl with the tofu. Then prepare a large pot of salted water for the pasta. Put it on to boil while you are finishing up the tofu dish Juice enough lime to equal 2 tablespoons...1-1 1/2 limes. Put the lime juice in a small bowl, add 3 tablespoons soy sauce,
and about 1/2 tsp. red pepper flakes. Next, get 6 oz. fresh baby spinach ready.
Along with about a 1/3 cup salted, roasted peanuts, and about a 1/3 cup chopped fresh basil. Leave these last three ingredients separate. Heat about 1/3 cup of olive oil over med-high heat, in a wok. Add the bell peppers, minced ginger, and garlic. Cook for about 3 minutes. Then add the tofu, and scallions, and cook another 2-3 minutes. If your pasta water is boiling, you can cook that at any point. Back to the tofu...Add the liquid ingredients to the pan. Toss to combine, and cook another couple of minutes. Add the fresh spinach in a few batches. First, a handful, let it cook down a bit, and wilt. Then add some more, and continue. Stir in the basil, and peanuts. Lastly, I toss in the cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user AMADEAO.
Nutritional Info Amount Per Serving
- Calories: 582.6
- Total Fat: 33.1 g
- Cholesterol: 0.0 mg
- Sodium: 717.6 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 7.3 g
- Protein: 26.5 g
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