Stir Fried Tofu with Peppers

So I recently moved to a new apartment (well, university owned apartment-style housing, if you wanna get technical), so I thought I'd break in my stove with some good eats, especially since today is the last day before classes start and who knows when I'll be able to spend a lot of time in the kitchen and I needed to use up some leftover tofu. It's still super cold here in Knoxville so naturally my mind went to stew--one of my favorite staples. However, being the impatient girl that I am, halfway through sauteing the peppers I decided to go with a much speedier stir fry. (Italian-marinaded tofu in a stir fry---what??) Now, I don't have a wok, so the veggies came out a little squishier than I'd have liked. They were also quite oily, which was unfortunate. My mistake: thinking I could add the veggie broth  to an oily pan (fail) and then trying to cover up the oil taste with peanut butter and soy sauce (double fail.) Not surprisingly, Italian + Thai = no. Again, this dish would be awesome with rice or ramen noodles, but I haven't been grocery shopping yet, and not having a car nor being within walking distance of a decent grocery (Walgreens, in my opinion, doesn't count, and is too expensive for overly-processed food) kind of hinders what I can cook up for a while. So here it is, ghetto college kid stir fry:

Ingredients

Stir-fry:

• 8 oz Italian-marinated tofu
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced

Sauce:

• 1/2 c vegetable broth
  
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• Mrs. Dash Extra Spicy Seasoning, to taste

Saute peppers on high for 5 minutes in wok or large skillet. Add tofu, making sure that each side becomes golden brown. In a small bowl, whisk together vegetable broth, peanut butter, soy sauce, and seasoning. Add to wok/skillet, stirring until sauce is thickened and tofu in coated in sauce.