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Many people cringe at the very word "tofu" but this recipe is guaranteed to win over the biggest skeptics.

Broccoli-Tofu Stir-Fry

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 1/2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 2 teaspoons dark sesame oil
• 2 teaspoons vegetable oil
• 1 pound firm tofu, drained and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 2 cups broccoli florets
• a handful of snow peas
  
• 3/4 cup water
• 1 1/2 tablespoons garlic, minced
  

Combine soy sauce, oyster sauce, cornstarch, rice vinegar, and dark sesame oil in a small bowl. Whisk together, set aside.

Heat vegetable oil in skillet on medium-high. Add tofu, sprinkle with salt. Cook until golden brown. Remove from skillet, keep warm. Add broccoli, snow peas, garlic, and water to pan. Cover, stirring occasionally until broccoli is tender. Uncover, add soy mixture and tofu back to skillet. Stir gently to evenly cover. Let cook for two minutes, stirring occasionally as sauce thickens. Remove from heat.

Serve with spinach noodles (can be found at your local Asian market), or whatever you fancy instead.