January 27, 2009

Tofoodie in Training

For dinner this evening, I tried a new recipe: Spicy Thai Tofu with Red Bell Peppers and Peanuts.


I feel like stir-fry recipes are a dime a dozen, and each one different from the other by like, one tiny ingredient. Because I feel that stir-fry recipes are capricious in nature, generally speaking, I usually wing it when feeling wok-inclined. When I came across this Thai recipe on Epicurious, however, the combination of ingredients intrigued my palate, so I thought I would give it a chance. It definitely paid off!

Spinach and red bell peppers are two of my favorite veggies, and of course tofu is a protein I love which does not see as much play in my kitchen as I would like. If you're interested in trying this recipe out for yourself, click on the link above or see my shared items at left, under "Quick, Easy, Vegetable Packed Dish." Major points scored by it being super fast to assemble, which is key after a long day at work when one is often loathe to prepare anything from scratch with fresh ingredients, but this recipe succeeds on all fronts.

The only deliberate ingredient omission I made was the green onions, because I don't care for them, and as an added topping I sprinkled on a teaspoon of wasabi sesame seeds for a little more kick - those are the little green flecks in the picture above. I also stirred in some Tofu Shirataki angel hair noodles, because they add negligible calories and make it feel like a pad thai or lo mein, but without all the refined carbs.

So excited to eat the leftovers later this week!

1 comments:

Lane said...

Ooooooooo, this one made me seriously hungry. I'll have to try this one!