Tofu and Mushroom Delight

Ingredients

 * 16 oz tofu, firm
 * 2 tbsp soybean oil
 * 1 garlic clove, minced
 * 1 cup onion, yellow, sliced
 * 8 oz button mushrooms, sliced
 * 1/2 cup shiitake mushrooms, *sliced
 * 3 tbsp water
 * 2 tbsp cornstarch
 * 2 tbsp oyster sauce
 * 2 tsp soy sauce
 * 1/2 tsp sugar
 * 1/4 tsp salt
 * 1/8 tsp white pepper
 * garnish:
 * green onion, thinly sliced
 * sweet red peppers, thinly sliced
 * yellow peppers, thinly sliced

Directions
Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water. Cut tofu into 1-inch cubes. Heat wok or heavy skillet until hot over high heat. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds. Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute. Add broth and tofu. Bring to a boil and cover with pan lid. Steam cook 1 minute and remove cover. Add oyster sauce, soy sauce, sugar, salt, and white pepper. Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened. Serve family-style with freshly cooked rice or on noodles as a balanced meal. Suggested garnish: thin slices of green onion, red and yellow peppers. *When using dried shiitake mushrooms, rehydrate in water and slice. Recipe from United Soybean Board