Extra-firm tofu (about 2/5 of a block), drained and cut into 1-inch long pieces
2 + 2 teaspoons
Small yellow onion, chopped
Garlic clove, minced
Baby portabella mushrooms, halved
Scallions, chopped into 1-inch pieces
Red bell pepper, cut into strips
Reduced-sodium soy sauce
In a small bowl, whisk together the egg, salt, and pepper. Place tofu in the bowl and swirl around to coat with egg mixture.
In a resealable plastic bag, combine the breadcrumbs, flour, and sesame seeds. Transfer tofu into plastic bag and gently toss to coat.
Heat 2 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add tofu and cook until golden, 1-2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining oil to the wok and then add the onion and garlic. Stir-fry for 1-2 minutes. Add the mushrooms, scallions, and bell pepper, and cook for another 2-3 minutes. (Reduce heat if the onions start to brown.) Stir in the soy sauce and water.
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