Ingredients
4
4 servings
- •3 tablespoons peanut oil
- •1 pound firm tofu, cubed
- •1 red onion, sliced
- •1 red bell pepper, sliced
- •1 green chile pepper, chopped
- •3 cloves garlic, crushed
- •⅓ cup hot water
- •3 tablespoons white vinegar
- •3 tablespoons soy sauce
- •1 tablespoon brown sugar
- •1 teaspoon cornstarch
- •1 teaspoon crushed red pepper flakes
Instructions
- 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 garlic; cook until just tender, about 5 minutes.
- In a small bowl, whisk together the hot water, 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.
Nutritional Facts
Per 4 servings
- Calories: 307
- Carbohydrate: 16g
- Fat: 20g
- Fiber: 4g
- Protein: 20g
- Sugar: 7g
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