A quick tofu skillet with zucchini, bell pepper, onion, and soy.
180 gTofu
150 gZucchini
80 gBell Pepper
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60 gOnion
2 clovesGarlic
1 tbspSoy Sauce
2 tspCooking oil
1 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Cook the tofu in the olive oil for 6 minutes until golden.
Cook the zucchini, bell pepper, onion, and garlic for 5 minutes until just tender.
Return the tofu to the pan, add the soy sauce and sesame oil, and season with salt and black pepper before cooking for 2 more minutes.