Sugar Snap Pea, Mushroom & Tofu Stir-Fry

Directions

Add 1 tablespoon oil in a large nonstick skillet over medium heat until hot.

Add tofu cubes, and cook until almost all sides turn into golden and brown, about 8 minutes in total. Turn tofu over half way through.

Transfer cooked tofu cubes onto a plate, and set aside.

Heat remaining 1 tablespoon oil in the same skillet over medium-hight heat.

Add ginger, garlic and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in mushrooms, and cook for about 8 minutes, or until mushrooms are browned and most of liquid is evaporated.

Stir in carrot and sweet bell pepper, and cook for another 3 minutes or so.

Add sugar snap peas, stirring constantly, and cook for another 1 minute.

Return tofu cubes into skillet.

Add all the sauce ingredients, mix until well coated, and cook for another 2 minutes until heat through.

Remove from heat and serve hot with rice.

Note: If you don’t have any oyster sauce, just use more hoisin sauce or soy sauce with a bit sugar instead.