1/3 cup olive oil
2 large red bell peppers, seeded, and thinly sliced
3 tablespoons ginger, minced
3 cloves garlic, minced
1 14-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup basil, chopped
1/3 cup lightly salted roasted peanuts
Method of Preparation:
1. 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 and basil. Season with salt and pepper. Sprinkle peanuts over.
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