Asian Tofu With Snow Peas And Peppers Recipe

Ingredients

2 Tbsp oyster sauce

1 Tbsp reduced-sodium chicken broth

1 tsp Asian sesame oil

1 tsp rice vinegar

1 tsp cornstarch

3 tsp olive oil, divided

8 to 10 oz extra-firm tofu, rinsed, patted dry, and cut into 1-inch cubes

1 stalk broccoli, cut into small florets

½ medium red bell pepper, thinly sliced

1 cup snow peas, halved lengthwise

2 Tbsp peeled and minced fresh ginger

2 Tbsp thinly sliced scallions (white and light green parts only)

Preparation

1.In small cup, combine oyster sauce, broth, sesame oil, vinegar, and cornstarch. 2.Warm 2 tsp of the olive oil in large nonstick skillet or wok over medium-high heat until hot but not smoking. Add tofu; cook 3 minutes per side, until light golden. Add broccoli and 1/3 cup water; bring to a simmer. Cover; reduce heat and simmer 4 minutes, until broccoli is crisp-tender. Transfer tofu and broccoli to large plate. 3.Warm remaining 1 tsp of oil in same skillet over medium heat. Add pepper strips. Cook 3 minutes, stirring. Add snow peas, ginger and oyster sauce mixture; cook 1 minute, strring. 4.Serve over rice. Garnish with scallions