Spicy Thai Tofu with Red Bell Peppers
by admin on Dec.06, 2008, under Uncategorized
@ Dan’s Place
3520 SE Taylor St.
Spicy Thai Tofu with Red Bell Peppers (recipe doubled)
Note: This recipe also calls for peanuts, but I propose leaving them out as I sometimes have a slight intolerance for them.
- 2/3 cup olive oil – Dan
- 4 large red bell peppers, seeded, thinly sliced – Dan
- 6 tablespoons minced peeled fresh ginger – Dan
- 6 large garlic cloves, finely chopped – Dan
- 2 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes – Dan
- 6 green onions, thinly sliced on diagonal – Dan
- 6 tablespoons soy sauce
- 4 tablespoons fresh lime juice – Dan
- 1 to 1.5 teaspoon dried crushed red pepper
- 2 6-ounce bags baby spinach leaves
- 2/3 cup chopped fresh basil
- Beverages
That leaves soy sauce, red pepper, spinach, basil, and beverages.
4 comments for this entry:
December 7th, 2008 on 11:36 am
Hey guys,
I had a really long day yesterday–drove up to Seattle for a day-long conference and drove back last night–so I think we’re going to stay home tonight and just chill. I’m peopled out for the weekend.
Enjoy–the spicy thai tofu sounds good! Let me know how the recipe turns out.
Lena
December 7th, 2008 on 11:49 am
We’ll bring soy sauce, red pepper, spinach and basil.
December 7th, 2008 on 12:30 pm
That leaves beverages for me.
December 7th, 2008 on 2:00 pm
I may also bring some rice to cook, as this looks like it might be good served with rice. White cooks in 20 minutes, brown in 50, so I’ll probably bring white.