½ cup flour

½ teaspoon seeded, chopped scotch bonnet or habanero pepper

½ cup sliced onion

½ cup sliced green sweet peppers

½ cup red sweet peppers

2 bay leaves

1 teaspoon ground allspice

2/3 cup cider vinegar

1 ¼ cups vegetable broth

Vegetable oil

Salt to taste

Remove tofu from package and pat dry. Drain tofu by placing in a shallow container with a baking sheet and four 16 ounce cans on top. The weight will slowly press the water out of the tofu. The sides of the tofu should bend outward slightly when weight is on top, but the weight should not be heavy enough to crush the tofu. Remove fluid from the shallow container every 10 to 15 minutes. The fluid should be fully removed within an hour. Take drained tofu and cut into ½ inch thick slices. Pat tofu dry again and coat in flour. Fry until browned on all sides then set aside to drain on paper towels. Combine peppers, onion, bay leaves, allspice, vegetable broth and salt in a saucepan and boil them. Reduce heat to simmer and cook until vegetables are done. Remove bay leaves and pour liquid on tofu. Serve warm with rice or let cool and store in sealed container no longer than 3 or 4 days.