Spicy Kung Pao Tofu

Ingredients

• 2 tablespoons vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons balsamic vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons sliced garlic
• 2 tablespoons minced ginger
• 3/4 teaspoon red pepper flakes
• 1 tablespoon canola oil
• 1 red bell pepper, cut into 1-inch cubes
• 1 yellow bell pepper, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch cubes
• 14 ounces firm tofu, cut into 3/4 inch cubes
• 3/4 teaspoon salt
• 1 tablespoon chopped roasted peanuts (optional)

Directions

1. 1

   In a small bowl, combine first six ingredients.

2. 2

   In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds.

3. 3

   Add bell peppers and stir-fry 1 minute, or until peppers begin to soften.

4. 4

   Add tofu and broth mixture. Stir-fry 15 seconds.

5. 5

   Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly.

6. 6

   Add salt and stir-fry 30 seconds.

7. 7

   Sprinkle with peanuts if desired.

8. 8

   Serve over rice.