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.
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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 1957mg||67 %|
|Potassium 497.3mg||13 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 15.8g|
|Protein 17.8g||25 %|
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Calories per serving: 300
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