Delicious and colorful vegan dish！
1 tbsp olive oil
½ bell pepper, red or yellow or a mixture
4 oz enoki
1 tsp balsamic vinegar
1/2 cup vegetable broth or water
Salt to taste
Ground Sichuan pepper to taste
8 ounce tofu
1/4 teaspoon sesame oil
2 tbsp chopped scallion
Cut tofu into 1-inch blocks.
Cut bell pepper into strips.
Heat olive oil in a pan. Sauté bell pepper 2 minutes, then add enoki and sauté until soft.
Add balsamic vinegar, broth, salt and ground Sichuan pepper, stir to combine, then put in tofu and let simmer for 5 minutes.
Turn off heat, add sesame oil and chopped scallion.