Enoki and Tofu with Bell Peppers

Cut tofu into 1-inch blocks. Cut bell pepper into strips. Heat olive oil in a pan. Sauté bell pepper 2 minutes, then add enoki and sauté until soft. Add balsamic vinegar, broth, salt and ground Sichuan pepper, stir to combine, then put in tofu and let simmer for 5 minutes. Turn off heat, add sesame oil and chopped scallion.