Tofu and Pepper Stirfry

Tofu, firm, 0.5 block
Soy Sauce, 4 tsp
Olive Oil, 3 tbsp
Mushrooms, fresh, 1 cup, pieces or slices (preferably portabella)
Green Peppers (bell ), 0.25 cup, chopped
Onions, raw, .25 cup, chopped
Ginger, ground, .5 tsp
Water, tap, .5 cup (8 fl oz)
Garlic, 1 clove

Start with heating a tbsp of the olive oil in your wok or skillet, and add 1- 2 tsp of the soy sauce. Saute the tofu cut into slices or chunks for about 3 minutes. When Tofu is finished place on a plate and set aside. Add 2 tbsp of the oilive oila nd 2 tsp of soy to the skillet/wok. Saute the onion and garlic for about a minute then add the mushrooms, peppers, and seasonings (ginger, I also use a dash of oriental 5 spice.) Add the water in 1/4 cup increments as needed while the mushrooms and peppers cook. When they are tender, pour over the tofu. This makes 2-3 servings and could be eaten ove rice - I eat it as is.

Number of Servings: 3

Recipe submitted by SparkPeople user SHINIGAN.