If you like peppers this recipe is definitely for you. Inspired by the Chinese version of 'Kung Pao Chicken' this healthy vegetarian version is also simple to make. I stole this from Recipezaar.com and modified it a little bit. Click here for the original.
2 Tbs of Vegetable Broth
1 Tbs Soy Sauce, 2 tsp of Balsamic Vinegar
1 tsp of Cornstarch
1/2 tsp of Sugar
2 Tbs of Sliced Garlic
2 Tbs of Minced Ginger
3/4 tsp of Cayenne Pepper
1 Tbs of Canola Oil
1 Red Bell Pepper - sliced into 1/2 inch squares
1 Yellow Bell Pepper - sliced into 1/2 inch squares
1 Green Bell Pepper - sliced into 1/2 inch squares
1 Carton of Firm Tofu - cut into 3/4 inch cubes
Salt to taste
1 Tbs of Chopped Peanuts
In a small bowl combine vegetable broth, soy sauce, vinegar, cornstarch, and sugar. In a large wok or skillet over medium heat - cook garlic, ginger and cayenne pepper in hot oil for about 10 seconds. Add bell peppers and stir-fry until peppers start to soften. Add tofu and broth mixture. Stir-fry a few more seconds. Cover, reduce to low heat and cook until tofu has heated through and sauce has thickened. Add salt to taste and stir-fry for 30 seconds. Sprinkle with peanuts. Serve over rice!