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