| | Directions | | Heat peanut oil in wok or a large frying pan over med-high heat. Toss tofu into the oil and cook until browned on all sides. Once browned, toss in onion, bell pepper, chill pepper and garlic. Cook until just tender, about 5 minutes. In a small bowl whisk together 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. |
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| Ingredients | | - |  | 3 tablespoons peanut oil |
| - | | 1 pound firm tofu, cubed |
| - | | 1 red onion, sliced |
| - | | 1 red bell pepper, sliced |
| - | | 1 green chili pepper, chopped |
| - | | 3 cloves garlic, crushed |
| - | | 1/3 cup hot water |
| - | | 3 tablespoons white vinegar |
| - | | 3 tablespoons soy sauce |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon cornstarch |
| - | | 1 teaspoon crushed red pepper flakes |
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