Butternut Squash, Green Beans and Tofu

• 1 1/2 tablespoon olive oil or peanut oil, canola oil, divided
• 200 grams tofu firm, 1/2-inch thick, 1-inch wide sliced
• 1 each onions chopped
• 2 cloves garlic minced, or as needed
• 150 grams butternut squash 1/4-inch thick sliced
• 1 each banana peppers thinly sliced
• 100 grams green beans lengthwise sliced
• 2 teaspoons chili garlic sauce Asian style, or to taste
• 1 teaspoon vegetarian oyster sauce or regula oyster sauce

1. Heat 1/2 tablespoon oil in a nonstick skillet over medium high heat.
2. Add tofu without stirring, cook one side for about 4 minutes; turn to other side, and continue to cook for another 4 minutes, until both sides are golden brown.
3. Transfer onto a plate, set aside.
4. Add the remaining 1 tablespoon oil into the same pan over medium high heat.
5. Add the onion and garlic, cook and stir for about 5 minutes until onions start brown.
6. Stir in the pepper and green beans, cook for about 5 minutes until beans are tender but still crisp.
7. Add butternut squash and both sauce, keep cooking for another 3 to 5 minutes, stirring very often, until vegetables and squash are both tender.
8. Stir in the tofu, evenly mixed with other vegetables, remove from the heat.
9. Serve warm on top of rice or noodles as your choice.

olive oil, tofu firm, onions, garlic, butternut, banana peppers, green beans, garlic sauce, vegetarian oyster

Taken from recipeland.com/recipe/v/butternut-squash-green-beans-to-51294 (may not work)