Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.
Add the tofu, Shaoxing rice wine and the cornstarch slurry then stir-fry for two minutes. Continue to stir-fry for three minutes then quickly toss for one minute until the sauce has thickened. Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!
For more vegetarian recipes, visit Lee Kum Kee Recipes.
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