Best 6 Spicy Thai Tofu With Red Bell Peppers And Peanuts Recipes

TOFU AND PEPPERS WITH SPICY PEANUT SAUCE

Steps:

• Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
• In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
• Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
• In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• 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 in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

TOFU AND PEPPERS WITH SPICY VEGAN PEANUT SAUCE

Steps:

• Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.
• Heat 2 tablespoons peanut oil and sesame oil in a skillet over medium-high heat. Add green bell peppers, onions, and carrots; saute until peppers and carrots are tender and onions are golden brown, 5 to 10 minutes. Remove from heat, mix in green onions and garlic, and cover with a lid.
• Chop tofu into bite-sized chunks. Heat remaining peanut oil in a skillet over medium heat. Add tofu and cook until golden brown, about 10 minutes.
• Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.
• Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.