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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons vegetable broth |
1 tablespoon soy sauce |
1 tablespoon rice wine or 1 tablespoon 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. In a small bowl, combine first six ingredients.
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. Add bell peppers and stir-fry 1 minute, or until peppers begin to soften.
4. Add tofu and broth mixture. Stir-fry 15 seconds.
5. Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly.
6. Add salt and stir-fry 30 seconds.
7. Sprinkle with peanuts if desired.
8. Serve over rice.
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