- Kitchen Blender (for making a smooth peanut sauce if desired)
- High-Speed Hand Blender (useful for pureeing ingredients or sauces)
- Mixing Bowls (various sizes for preparation and mixing of ingredients)
- Cutting Board (to safely chop bell peppers, tofu, etc.)
- Chef's Knife (essential for chopping vegetables)
- Peeler or Paring Knife (for peeling ginger if included in the recipe)
- Small Saucepan (for cooking sauces or sautéing tofu and vegetables)
- Large Skillet (to fry or stir-fry ingredients effectively)
- Stirring Spoon or Spatula (for mixing, tossing, and serving the dish)
- Measuring Cups and Spoons (to accurately measure ingredients)
- Colander (to drain tofu after pressing it out)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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