My Lunch today purely vegetable. and here’s the recipe.
1/4 package firm tofu
2 tablespoons canola oil
1 red bell pepper, seeded and cut in thin strips
2 garlic cloves, minced
1 medium red onion slice
4 scallions, white and light green parts separated from the dark green, chopped
1 pound Zucchini cut into half-rounds
2 tablespoons soy sauce
1 teaspoon oyster sauce
1/4 cup water
1. Drain the tofu, ,and cut into pieces, 1/2 inch thick and 1 inch long.
2. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels.
3. Add the remaining oil to the pan, then add the red pepper. Stir fry for two minutes, and add the garlic and red onion, Zucchini and the light part of the scallions. Stir-fry for about 15 seconds, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, add the soy sauce and oyster sauce and stir in the tofu, Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve.