Spicy Kung Pao Tofu
I love tofu...it's a chameleon, and it's rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using.
- 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)
In a small bowl, combine first six ingredients.
In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds.
Add bell peppers and stir-fry 1 minute, or until peppers begin to soften.
Add tofu and broth mixture. Stir-fry 15 seconds.
Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly.
Add salt and stir-fry 30 seconds.
Sprinkle with peanuts if desired.
Serve over rice.