Main Dish
– 1 package tofu (firm or extra-firm)
– 3 cups shiitake mushrooms, sliced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 orange bell pepper, diced
– 2 sweet potatoes, peeled and cubed
– Thumb-sized ginger, minced
– 4 Fresno peppers, sliced
– 9 Thai chilis, chopped (adjust to taste)
– 2 Poblano peppers, diced
– 6 cups fresh spinach
– 1 cup fresh basil, chopped
– 1/4 cup green onions, chopped
– 1 whole garlic bulb, minced
– 1 sliced yellow onion, sautéed in toasted sesame oil
– Bragg’s Liquid Aminos (to taste)
– Himalayan pink salt, black pepper, parsley, and lemon peel (to season)
Raw Topping
– 1 orange bell pepper, chopped
– Thumb-sized ginger, minced
– 1 whole garlic bulb, minced
– Raw green onions, chopped
Instructions
1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut into cubes.
2. Sauté Aromatics: In a large pot, heat toasted sesame oil over medium heat. Add sliced yellow onion and sauté until translucent. Stir in minced garlic and ginger, cooking until fragrant.
3. Cook Sweet Potatoes: Add cubed sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.
4. Add Vegetables: Incorporate shiitake mushrooms, bell peppers, Fresno peppers, Thai chilis, and Poblano peppers. Cook for another 5-7 minutes until softened.
5. Add Tofu and Spinach: Gently fold in tofu cubes and fresh spinach. Pour in Bragg’s Liquid Aminos and season with Himalayan pink salt, black pepper, parsley, and lemon peel. Stir to combine.
6. Simmer: Cover the pot and let it simmer for about 10-15 minutes, stirring occasionally, until sweet potatoes are tender.
7. Prepare Raw Topping: In a separate bowl, mix chopped orange bell pepper, minced ginger, and minced garlic.
8. Serve: Once cooked, serve hot, topped with the raw mixture and fresh green onions.
4 Comments
Ingredients
Main Dish
– 1 package tofu (firm or extra-firm)
– 3 cups shiitake mushrooms, sliced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 orange bell pepper, diced
– 2 sweet potatoes, peeled and cubed
– Thumb-sized ginger, minced
– 4 Fresno peppers, sliced
– 9 Thai chilis, chopped (adjust to taste)
– 2 Poblano peppers, diced
– 6 cups fresh spinach
– 1 cup fresh basil, chopped
– 1/4 cup green onions, chopped
– 1 whole garlic bulb, minced
– 1 sliced yellow onion, sautéed in toasted sesame oil
– Bragg’s Liquid Aminos (to taste)
– Himalayan pink salt, black pepper, parsley, and lemon peel (to season)
Raw Topping
– 1 orange bell pepper, chopped
– Thumb-sized ginger, minced
– 1 whole garlic bulb, minced
– Raw green onions, chopped
Instructions
1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut into cubes.
2. Sauté Aromatics: In a large pot, heat toasted sesame oil over medium heat. Add sliced yellow onion and sauté until translucent. Stir in minced garlic and ginger, cooking until fragrant.
3. Cook Sweet Potatoes: Add cubed sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.
4. Add Vegetables: Incorporate shiitake mushrooms, bell peppers, Fresno peppers, Thai chilis, and Poblano peppers. Cook for another 5-7 minutes until softened.
5. Add Tofu and Spinach: Gently fold in tofu cubes and fresh spinach. Pour in Bragg’s Liquid Aminos and season with Himalayan pink salt, black pepper, parsley, and lemon peel. Stir to combine.
6. Simmer: Cover the pot and let it simmer for about 10-15 minutes, stirring occasionally, until sweet potatoes are tender.
7. Prepare Raw Topping: In a separate bowl, mix chopped orange bell pepper, minced ginger, and minced garlic.
8. Serve: Once cooked, serve hot, topped with the raw mixture and fresh green onions.
ENJOY!
Looks amazing
My mouth is watering ughhh
nine thai chilis, brave move lol