Recipe hour: Quick and dirty, hot and spicy

When you want spice but not sweat, here ya go. This is what was cooking in the kitchen tonight.

Spicy Thai Tofu with Red Bell Peppers and Peanuts

• 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

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over. Consider playing some really obnoxious, misogynistic rap to piss off the annoying neighbors, but instead grab chopsticks and dig in.