1 pkg. firm tofu drained and cut into 1-inch cubes
1 small green bell pepper seeded
1 small red bell pepper seeded
1 small onion
2 cloves minced garlic
2 teaspoons minced ginger
6 whole dried chili peppers, cut into pieces
1 teaspoon crushed red pepper
1/2 cup roasted unsalted peanuts
1/2 cup vegetable broth
3 tablespoons tamari
3 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 teaspoon cornstarch 2 teaspoon sesame oil
Cut bell peppers and onion into 1 inch pieces. Combine sauce ingredients: veggie broth, tamari, vinegar, sugar, cornstarch and sesame oil in a small saucepan, cook over med-low heat, stir until thoroughly combine. Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger, chili peppers and red pepper cook until fragrant, about 10 seconds. Add tofu and sauce cook until sauce boils and thickens. Add peanuts and toss to mix.