Tofu and Mushroom Delight

Description
Recipe from United Soybean Board

Ingredients

 * 16 oz tofu, firm
 * 2 tbsp soybean oil
 * 1 garlic clove, minced
 * 1 cup onion, yellow, sliced
 * 8 oz button mushrooms, sliced
 * ½ cup shiitake mushrooms, sliced (When using dried shiitake mushrooms, rehydrate in water and slice)
 * 3 tbsp water
 * 2 tbsp cornstarch
 * 2 tbsp oyster sauce
 * 2 tsp soy sauce
 * ½ tsp sugar
 * ¼ tsp salt
 * ⅛ tsp white pepper

Garnish

 * green onion, thinly sliced
 * sweet red peppers, thinly sliced
 * yellow peppers, thinly sliced

Directions

 * 1) Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water.
 * 2) Cut tofu into 1-inch cubes.
 * 3) Heat wok or heavy skillet until hot over high heat.
 * 4) Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
 * 5) Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.
 * 6) Add broth and tofu. Bring to a boil and cover with pan lid.
 * 7) Steam cook 1 minute and remove cover.
 * 8) Add oyster sauce, soy sauce, sugar, salt, and white pepper.
 * 9) Mix water and cornstarch.
 * 10) Add cornstarch solution to stir-fry, stir until thickened.
 * 11) Serve family-style with freshly cooked rice or on noodles as a balanced meal.