My posts have been a bit scattered recently, but, there’s good news: I’ve finally finished university! So, while I’m job hunting, I’ll have more time to tend to this blog. I’ve also booked a cheeky day trip to Amsterdam, so expect some posts about the experience soon.

Now, for this week’s recipe…

If you’re looking for a quick mid-week meal, a stir-fry is the way to go. You can prepare your vegetables ahead of time and store them in the fridge for even less hassle.

This stir-fry includes bell peppers, onions, spinach, mushrooms, tofu and of course, chillies for heat. To get the tofu crispy, I made sure to flatten the tofu block with something heavy overnight. This helps to remove the moisture from the tofu.

Enjoy this stir-fry on top of some brown rice, or have it as a starter. Whatever works for you!

Serves 2

Ingredients

• 2 tbsp sesame oil
• 2 bird’s eye chillies, chopped
• 1 medium onion, sliced
• 2 bell peppers, sliced
• Half a block of tofu, drained and cut into cubes
• 125g shiitake mushrooms, sliced
• 2 handfuls of spinach
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp season-all

Method

1. In a wok or large frying pan, heat the sesame oil over a medium heat.
2. Fry off the garlic, ginger and chillies for 1 minute.
3. Turn the heat to high, then add the tofu. Fry until crisp and golden brown all over, about 5 minutes.
4. Add the onions, peppers and mushrooms and fry for about 3 minutes, until tender.
5. Add the spinach, soy sauce and season all. Stir until the spinach has wilted, then remove from the heat. Enjoy!