Black Bean Sauce Stirfry

Lee Kum Kee Black Bean Sauce
1 block extra firm tofu
1 small sweet onion
1 bell pepper
at least 5 baby bella mushrooms
soy sauce
minced garlic
coconut oil

1) Mix two heaping tablespoons of Lee Kum Kee sauce with one tsp of minced garlic (about a clove), a dash of soy sauce, and a tablespoon or two of water. Chop the tofu into one inch cubes and coat in the sauce (use all the sauce). Let marinate for about 30 minutes.

2) Heat 2 tablespoons of coconut oil in a large pan and throw in the tofu. Cook until crispy on all sides.

3) Add pepper, onion, mushrooms, and another two heaping tablespoons of Lee Kum Kee sauce. Heat until cooked through.