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.
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