Tofu, Bean Sprouts and Bell Pepper Stir-Fry

• 1 1/2 tablespoons peanut oil or other vegetabe
• 1 pound tofu firm, pat dry and cut into 1/2-inch cubes
• 2 cloves garlic minced
• 1/2 inch ginger peeled and finely chopped
• 2 each scallions, spring or green onions
• 1 each sweet red bell peppers or any other color, or a mixture, slice into strips
• 1 cup mung bean sprouts
• 1 tablespoon vegetarian oyster sauce or to taste, or oyster sauce
• 1 1/2 tablespoons soy sauce, tamari or to taste
• 1 teaspoon black bean sauce prefer black bean garlic sauce, optional
• 1 teaspoon sesame oil
• 2 tablespoons cilantro fresh, for serving
• 1 teaspoon rice vinegar fresh, for serving

1. Heat a 1 tablespoon of oil in a large nonstick skillet or a wok over medium-high heat until hot.
2. Add the tofu cubes, and cook until all the sides are golden and brown, stirring occasionally, about 5 minutes.
3. Transfer the tofu cubes onto a plate.
4. Set aside.
5. Heat the remaining oil in the skillet or wok over medium high heat.
6. Add the garlic, ginger and scallions, stirring constantly, and cook until very fragrant, about 40 seconds.
7. Add the sweet bell pepper strips, and cook for 2 to 3 minutes, until the peppers start to become soft but still crispy.
8. Stir in the mung bean sprouts, and cook about 2 minutes until heated through.
9. Add the oyster sauce, soy sauce, black bean sauce, sesame oil and rice vinegar, and stir until mix well.
10. Cook for another 2 minutes or so, you may adjust the seasonings if desired.
11. Remove from the heat.
12. Place over a bed of rice and sprinkle the cilantro on top.
13. Serve warm.

peanut oil, firm, garlic, ginger, scallions, sweet red bell peppers, bean sprouts, vegetarian oyster, soy sauce, black bean sauce prefer, sesame oil, cilantro, rice vinegar

Taken from recipeland.com/recipe/v/tofu-bean-sprouts-bell-pepper-s-54191 (may not work)