I’ve been trying to incorporate more vegetarian meals into my diet during the weekdays lately, especially because my family tends to indulge on rich and meaty meals on the weekends. I’m a fan of tofu, not only because it’s a great source of protein, but it takes on the flavors of what you’re cooking with. It makes it perfect for stir fries such as this one!
Serves 4
Ingredients
3 Tbsp avocado oil
2 large red bell peppers, seeded and sliced
3 Tbsp fresh ginger, peeled and grated
4 garlic cloves, minced
1 14-oz package extra-firm tofu, drained well and cut into 1-inch cubes
3 green onions, thinly sliced on the diagonal
3 Tbsp soy sauce
2 Tbsp fresh lime juice
1/2 to 3/4 tsp crushed red pepper flakes
5-oz bag baby spinach
1/3 cup fresh basil, chopped
4 Tbsp salted roasted peanuts, chopped
Salt and pepper, to taste
Directions
Heat oil in a wok over high heat. If you don’t have a walk, a large non-stick skillet will do.
Add the bell peppers, ginger, and garlic. Sauté until the peppers just begin to soften, about 2 minutes.
Add the tofu and green onions. Cook for 2 minutes, tossing gently.
Add the soy sauce, lime juice, and pepper flakes. Toss to combine.
Fold in 1/3 of the spinach. Once it starts to wilt, fold in the next 1/3, then the remaining 1/3.
Add the basil. Taste, and season with salt and pepper, if needed.
Sprinkle the chopped peanuts on top. Serve immediately over white or brown rice.
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