|
2
tbsps
vegetable broth
1
tbsp
soy sauce
1
tbsp
rice wine
(dry sherry)
2
tsps
balsamic vinegar
1
tsp
cornstarch
12
tsp
sugar
2
tbsps
garlic
(sliced)
2
tbsps
ginger
(minced)
34
tsp
red pepper flakes
|
1
tbsp
canola oil
1
red bell pepper
(cut into 1-inch cubes)
1
bell pepper
(yellow bell pepper cut into 1 inch cubes)
1
green bell pepper
(cut into 1-inch cubes)
14
ozs
firm tofu
(cut into 34 inch cubes)
34
tsp
salt
1
tbsp
peanuts
(chopped roasted, optional)
|
|
Amount Per Serving
|
Calories
227
|
Calories from Fat
122
|
% Daily Value *
| Total Fat
14
g
|
21%
|
| Saturated Fat
1
g
|
7%
|
| Trans Fat
|
0%
|
| Cholesterol
|
0%
|
| Sodium
709
mg
|
30%
|
| Total Carbohydrate
13
g
|
4%
|
| Dietary Fiber
4
g
|
17%
|
| Sugars
4
g
|
Protein
18
g
| Vitamin A
|
29%
|
| Vitamin C
87
mg
|
146%
|
| Calcium
698
mg
|
70%
|
| Iron
3
mg
|
19%
|
| Potassium
466
mg
|
2%
|
|
