Enoki and Tofu with Bell Peppers

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Enoki and Tofu with Bell Peppers

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.

2 servings

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