• 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


  1. In a small bowl, stir together soy sauce, oyster sauce, chicken powder, cornstarch, and water; set sauce aside.
  2. Remove tofu from package and cut into 3/4-inch chunks.
  3. Heat 2 tablespoons of cooking oil in a skillet over high heat.
  4. When oil is hot (it should shimmer), add the tofu.
  5. Panfry, stirring occasionally, until tofu is browned on all sides, about 4 minutes.
  6. Remove the tofu with a slotted spoon and set aside.
  7. In the skillet with the remaining oil, reduce heat to medium-high.
  8. Stir-fry the mushrooms until they start to soften, and then add the green bell peppers and minced garlic.
  9. Add the fried tofu and stir-fry carefully, making sure you don't break the chunks of tofu, less than 1 minute.
  10. Add the sauce, and stir into the mixture until bubbly and thickened, less than 30 seconds.
  11. If sauce is too thick, add a little more water and stir it in thoroughly.
  12. Ready to serve.

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