Spicy Thai Tofu With Red Bell Peppers And Peanuts Food

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

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 NOODLES {WITH PEANUT SAUCE}

Steps:

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

SPICY STIR-FRIED BROCCOLI & PEANUTS

Steps:

• Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
• Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
• Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

TOFU AND PEPPERS WITH SPICY PEANUT SAUCE

Steps:

• Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
• In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
• Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
• In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME

Steps:

• Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
• Add the tofu and saute until golden, about 5 minutes.
• Move the tofu to a bowl.
• Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
• Saute until it begins to soften, about 5 minutes.
• Return tofu to the skillet.
• Add ginger and stir about 30 seconds.
• Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
• Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
• Stir in half of the basil.
• Sprinkle with remaining basil and serve. Enjoy!
• This is good served with steamed rice or noodles.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

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 STIR-FRIED TOFU WITH KALE AND RED PEPPER RECIPE

Steps:

• Lay the slices of tofu on paper towels to dry.
• In a small bowl, combine the soy sauce, rice wine, stock, and cornstarch. In a second bowl, combine the salt, pepper, and sugar.
• Preheat a wok or large (12-inch) skillet that's not nonstick until a drop of water evaporates within a second or two when added to the pan. Add the oil and swirl to coat the inside of the pan, then add the tofu. Stir-fry until it begins to color, 1-2 minutes, then add the garlic, ginger, and chile. Continue cooking until fragrant, about 15 seconds more.
• Add the red pepper and stir-fry for an additional minute, then add the kale, salt, pepper, and sugar. Toss everything together well, then add the soy sauce mixture and the sesame oil. Cook for an additional 30 seconds, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, noodles, or another kind of grain.