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from Vegan Appetite My boyfriend loves adding chili peppers to things. I have this big bunch of dried chili peppers I bought for $5 at the farmers market, and he adds between 5 and 15 of them to everything he cooks for dinner. (They're not very spicy, so this is less frightening than it sounds.) I'm pretty sure that with every meal I make, in his head he's like "Sure, this is good . . . but how much better would it be with chili peppers?" If he gets to choose between spicy and non-spicy food, he will choose spicy, every time. So when I saw this recipe in Tami's new Food Network Friday series, I thought he would love it. If I was a nice girlfriend, I would probably have cooked it for him, but instead I sent him a link to the recipe and was like "How about cooking this?" And he decided to cook it that week. I had no idea I had that kind of power. There was some slight yelping and confusion from the kitchen while he was cooking, but it turned out really delicious. The tofu was great, nice and spicy, and the bell peppers balanced it out really well. Boyfriend says: This was one of the most complicated things I've made. There was slightly too much ketchup in it for me, but otherwise it was really good. Local: Tofu, chili peppers, broccoli

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