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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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spicy tofu (could replace tofu w/ chicken or other meat) Ingredients:
14 oz extra-firm tofu |
2 red bell peppers |
2 tbs lime juice |
1/4 cup pine nuts |
3 scallions |
3 tbs soy sauce |
3 cloves garlic |
2 tbs minced ginger |
4 oz whole wheat pasta |
6 oz baby spinach |
1/3 cup fresh basil |
2 tbs olive oil |
Directions:
1. Slice 2 red bell peppers in thin strips and put in a bowl. Peel a few chunks of fresh ginger, and mince enough so that you have 3 tablespoons. Add it to the sliced peppers. Mince 3 cloves of garlic and add to the bowl.
2. Take a 14 oz. block of extra-firm tofu, and cut into cubes. Put this is a separate bowl. Thinly slice 3 scallions on a diagonal and add to the bowl with the tofu. Prepare a large pot of salted water for the pasta. Put it on to boil while you are finishing up the tofu dish. Juice enough lime to equal 2 tablespoons...1-1 1/2 limes. Put the lime juice in a small bowl, add 3 tablespoons soy sauce, and about 1/2 tsp. red pepper flakes. Next, get 6 oz. fresh baby spinach ready along with peanuts, and basil. Leave these last three ingredients separate.
3. Heat olive oil over med-high heat, in a large saute pan. OR, a wok if you have one. Add the bell peppers, minced ginger, and garlic. Cook for about 3 minutes. Then add the tofu, and scallions, and cook another 2-3 minutes. Add the liquid ingredients to the pan. Toss to combine, and cook another couple of minutes. Add the fresh spinach in a few batches. First, a handful, let it cook down a bit, and wilt. Then add some more, and continue. Stir in the basil, and peanuts. Lastly, toss in about half of the cooked pasta, and serve.
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