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.

• Ready In: 30 mins
• Serves: 4

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.