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. Makes 4 servings. You may also cook tofu first in a little oil so it has a crispy texture. enjoy! serve over rice.