4 Servings 12 min Cook
3 Tbsp Peanut Oil
1 Cup, sliced Onions
1 Cup, sliced Red Bell Pepper
3 Clove Garlic
1/3 Cup Water
3 Tbsp Balsamic Vinegar
1 Tbsp Brown Sugar
1 Tsp Cornstarch
1 Lb Tofu
1 Chile Peppers
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Water
3 Tbsp Soy Sauce
Heat peanut oil in a wok or large frying pan over medium-high heat.
Toss the tofu into the oil, and cook until browned on all sides.
Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes.
Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
