Stir-fry Tofu with Mushrooms and Bell Peppers Recipe

 

Ingredients

4 Firm Tofu 

Salt

3 cups Mushrooms

1 Orange Bell Pepper

1 Red Bell Pepper

1 Eggplant

1 tsp. Tapioca Starch

Water

1/4 tsp. Dark Soy Sauce

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic/Shallots

1/2 cup sliced Onion

1 Tbsp. Oyster Sauce

1 tsp. Mushroom Seasoning

1 tsp. Sugar

Ground Black Pepper/Cilantro

Cut 4 Firm Tofu into smaller pieces.  Fry until golden.  Then set aside. 

Fill a large bowl with water and add in some Salt.  Cut 3 cups of Mushrooms and soak it in the salted water.  

Rinse and cut 1 Orange Bell Pepper and 1 Red Bell Pepper into bite size pieces. 

Rinse and cut 3 cups Mushrooms and 1 Eggplant.  Blanch the Mushrooms and Eggplant. Set aside. 

In a small bowl, mix 1 tsp. Tapioca Starch with some water and 1/4 tsp. Dark Soy Sauce. 

Add 1 Tbsp. Olive Oil in a large pan on medium high heat.  Add 1 Tbsp. minced Garlic and chopped Shallots. Sauté

for a few seconds and add in some sliced Onion. Add in the Bell Peppers.  Add in the Mushrooms and Eggplant. Add in the remaining sliced Onions and Tofu. Add 1 Tbsp. Oyster Sauce, 1 tsp. Mushroom Seasoning, 1 tsp. Sugar, and mix.  Add in the Tapioca Starch mixture. Add in some Ground Black Pepper and Cilantro on top.  Remove from heat and serve with meal.  Enjoy!