|OMG! Look how awesome this picture is! Thanks for the camera lend Jer!|
She's an amazing cook. Amazing. I aspire to be more like her (I'm not sucking up, I swear. Ok, I am a bit, but I really do mean that!). She always has a stocked cupboard full of baking supplies (including vanilla...and other things that I run out of), which I consider to be pretty impressive in itself! She taught me to make bread. She roasts a mean tomato (great for omelettes!). She introduced me to Penzey's, which... no, on second thought I won't get started on that again. And the list really does go on and on.
But, I got this recipe from her. And I know I can always trust a recipe from her. And you can definitely trust this recipe from me. I made one tiny change, adding in some eggplant, well, mostly because it was going bad in my fridge.
Soundtrack: After that last uber-nerdy post about my not-so-secret-anymore love of spices, I sort of feel a need to share with you folks that I do have a life. I swear, it's real! I have real life, tangible friends. And I went to visit them last Friday and we did real life things. Like shake our shit on a boat and booze until all hours of the AM and eat delicious bbq. And I also want to share with my small, but OH SO appreciated, audience the talented and amazing sounds of Simon Green (aka Bonobo) who rules, dates one of my best friends, and is slowly becoming a great friend of mine. No embed code, so you'll have to click the link, but you should. Bonobo - Last FM
Spicy Thai Tofu
Recipe very slightly adapted from Bon Appetit (viewed on Epicurious)
2 tbsp olive oil
2 large red bell peppers, seeded, thinly sliced
1 c eggplant, cut into cubes
3 tbsp fresh ginger, grated
3 cloves garlic, finely chopped
1 package extra-firm tofu, pressed for 20 minutes, cut into 1-inch cubes
3 scallions, thinly sliced
3 tbsp soy sauce
2 tbsp fresh lime juice
1/2 tsp dried red pepper flakes
6-8 oz baby spinach leaves (just about 1/2 a 1 lb bag)
1/3 c fresh basil, chopped
1/3 c sesame seeds
Heat oil over medium heat in a saute pan. Add bell pepper, eggplant, garlic and ginger and saute until the eggplant begins to soften (about 4 minutes). Season with salt & pepper. Add tofu and scallions and cook another 2-3 minutes.
Add soy sauce, lime juice and pepper flakes and toss to coat. Cook another 2-3 minutes. Add spinach leaves in small additions. Stir to combine until just wilted. Season to taste with salt & pepper.
Remove from heat and toss in basil and peanuts. Serve over rice or with stir-fry noodles.