Spicy Thai Stir Fry

Asian food is delicious vegan. We had a dinner guest tonight who’s for all intents and purposes temporarily vegan, so I found this recipe for a Spicy Thai stir fry with tofu, red bell pepper, and spinach. Flavor was provided by garlic, ginger, green onions, fresh basil, soy sauce, fresh lime juice, and crushed red pepper. With chopping help it took only about 20/25 minutes.

Helpful additional notes: It’s easy to crush whole peanuts by keeping them in a plastic bag and just banging away on them (on top of the counter) with the bottom of a mason jar. Seriously. Go wild.

Things I would or did change: Nothing to the core recipe at all. I made rice to go with it and I had an eater who’s allergic to peanuts, so I just crushed them up and put them out as a condiment, along with lime wedges and Sriracha. (I made it decently spicy but it’s nice to be able to heat it up as desired.) Also, I cooked it too long due to a rice snafu. Don’t do that – it deserved to be crispier.

Would I make this again: Most definitely. Affordable but still delicious ingredients and mostly healthy, other than frying the veggies in 1/3 cup of olive oil.