Instructions: Drain the tofu. Place block on paper towels on plate. Top with towels. Press with a one-pound weight for about 30 minutes. Cut tofu into 1 x 1 x 1/2-inch pieces (slice once lengthwise, then grid 4x3).

Start the rice in the steamer. Rinse, trim and cut the green beans into 1-inch long pieces. Cook the beans while the rice cooks. Tips: If the green beans are high sugar, steam or blanch them for about 5 minutes or until crisp-tender and tasty. If using Kentucky beans, cook for about 15 minutes or until tender and tasty. Shock the beans in cold water. Drain well.

Meanwhile prepare the vegetables and set aside. Cut the onions. Cut the tomatoes. Cut an equal amount of red bell pepper.

Combine broth with bottled kung pao sauce.

STIR FRY: Heat a wok or large nonstick skillet over high heat. Add oil. Add tofu and brown lightly, turning gently for about 5 minutes total time. Remove to a small bowl. Pat with paper towel if needed. Toss with oyster sauce, about 1 tablespoon, to coat.

Reheat the wok. Add 1 tbs of oil only if needed. Saute the onions until starting to turn translucent (2 minutes). Add the green beans, tomatoes, red bell pepper and garlic. Stir fry until the green beans taste slightly caramelized (2 to 4 minutes). Add the diluted kung pao sauce. Add the tofu. Stir fry, tossing gently, until the tofu is heated. Serve at once on jasmine rice.

Description: "served with rice"

NOTES : A wonderful vegetarian meal thats comfort food to me and easy. Even "Smo-phewie" Bob loved it. The sauce was delicious. A nice hot and tangy blend of oyster and kung pao sauces - sweetened with tomatoes and red bells. Convenient to make: we usually have these ingredients in the house. Shelf-stable tofu; dozens of jars on the refrigerator shelf.

Leeanns recipe was nearly identical. We mixed the onions (white and green); split the helping of tomatoes with red bell pepper. She didnt mention pressing the tofu. She heated the oyster sauce in the wok with the tofu - which was too messy for me. I used 1 tablespoon less oil. We tested to serve two with 3/4 cup cooked each. We wanted more. I used the double-decker steamer for the rice and beans. Recommend this to anyone who wants to try tofu for first time.

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