Bell Pepper Tofu Stir Fry Recipe
(With Egg Tofu)
1 pack of AFC Egg Tofu
2 cloves garlic, minced
1 green bell pepper, cut into chunks
12 medium fresh Shiitake mushrooms, sliced
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon MSG-free granulated chicken powder
1 teaspoon cornstarch
2 tablespoons water
Canola cooking oil
In a small bowl, stir together soy sauce, oyster sauce, chicken powder, cornstarch, and water; set sauce aside.
Remove tofu from package and cut into 3/4-inch chunks.
Heat 2 tablespoons of cooking oil in a skillet over high heat.
When oil is hot (it should shimmer), add the tofu.
Panfry, stirring occasionally, until tofu is browned on all sides, about 4 minutes.
Remove the tofu with a slotted spoon and set aside.
In the skillet with the remaining oil, reduce heat to medium-high.
Stir-fry the mushrooms until they start to soften, and then add the green bell peppers and minced garlic.
Add the fried tofu and stir-fry carefully, making sure you don't break the chunks of tofu, less than 1 minute.
Add the sauce, and stir into the mixture until bubbly and thickened, less than 30 seconds.
If sauce is too thick, add a little more water and stir it in thoroughly.
Ready to serve.
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