Serves 4.

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.