Ingredients

• 1/3 cup olive oil
• 2 large red bell peppers, seeded, thinly sliced
• 3 tablespoons minced peeled fresh ginger
• 3 large garlic cloves, finely chopped
• 1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
• 3 green onions, thinly sliced on diagonal
• 3 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1/2 to 3/4 teaspoon dried crushed red pepper
• 1 6-ounce bag baby spinach leaves
• 1/3 cup chopped fresh basil
• 1/3 cup lightly salted roasted peanuts

Instructions

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 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.