Spicy Kung Pao Tofu

Tofu is rich in phytonutrients called isoflavones that may prevent breast cancer. To help it absorb more flavor, rinse and then pat dry with paper towels before using.

2 T. reduced-sodium chicken broth
1 T. reduced-sodium soy sauce
1 T. rice wine or dry sherry
2 t. balsamic vinegar
1 t. cornstarch
1/2 t. brown sugar
2 T. sliced garlic
2 T. minced ginger
3/4 t. crushed red pepper flakes
1 T. olive oil
1 each red, green and yellow bell pepper, cut into 1-inch cubes
14 ounces firm tofu, cut into 3/4-inch cubes
3/4 t. salt
1 T. chopped roasted peanuts (optional)

In a small bowl, combine first six ingredients. In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds. Add bell peppers and stir-fry 1 minute, or until peppers begin to soften. Add tofu and broth mixture. Stir-fry 15 seconds. Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly. Add salt and stir-fry 30 seconds. Sprinkle with peanuts, if desired. Serve over brown rice if desired.

Makes 4 servings.
Nutritional information per serving (not including rice or peanuts):
166 calories, 10 g protein, 15 g carbohydrate, 6 g fat, 2 g fiber.