1 small green bell pepper, seeded
1 small red bell pepper, seeded
1 small onion
1 tsp. minced garlic
1 tsp. minced ginger
3 whole dried chili peppers
1/2 tsp. crushed red pepper
1 pkg. firm tofu, drained and cut into 1-inch cubes
1/2 cup roasted unsalted peanuts
1/4 cup chicken broth
2 tbls. balsamic vinegar
2-1/2 tbls. soy sauce
2 tbls. sugar
1-1/2 tsps. sesame oil
1-1/2 tsps. cornstarch
1. Cut bell peppers and onion into 1-inch pieces.
2. Combine sauce ingredients, chicken broth, balsamic vinegar, soy sauce, sugar, sesame oil and cornstarch, and mix together.
3. 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.
4. Add sauce; cook until sauce boils and thickens. Add peanuts and tofu and mix in. Cook just enough to warm the tofu.