I had some green bell peppers I wanted to use up. Luckily, I also had some tofu around, so I figured I could make some sort of stirfry. Then, I thought back to Thailand, a country known for its balance of flavors - sweet, savory, spicy, and sour. For this dish, I mainly focused on savory, but I also used sweet bell peppers, sour lime juice, and spicy red pepper flakes. (I didn't use a whole lot, but you could easily add more or less, depending on your tastes.) After making this dish, you could also sprinkle some chopped peanuts on top - just like they do in Thailand! Red bell peppers are another option, and if I had some, it's what I would have used, especially since they're sweeter and more colorful. Too bad I already used mine to make Roasted Red Peppers!
Yield: 4 servings
|2||bell peppers, sliced|
|3 tablespoons||ginger, minced|
|3 cloves||garlic, minced|
|14-16 ounces||1 package||extra firm tofu, drained and cubed|
|4 tablespoons||green onions, sliced|
|2 tablespoons||soy sauce|
|1 teaspoon||lime juice|
|1 teaspoon||red pepper flakes||I used gochugaru.|
|1/2 cup||roasted peanuts, chopped|
- Gather all materials.
- Heat garlic and ginger in oil until fragrant.
- Add in bell peppers, soy sauce, red pepper flakes, and tofu, tossing to mix.
- Add in green onions and spinach, cooking until spinach barely wilted.
- Sprinkle chopped peanuts on top, just before serving.