Tofu stir-fry Recipe
- vegetable oil, for deep-frying
- 100g/3½oz organic tofu, cubed
- 1 tbsp olive oil
- pinch chilli flakes
- ½ red pepper, de-seeded and sliced
- 100g/3½oz spinach leaves
- 4 mushrooms, sliced
- Heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- Carefully add the tofu cubes to the oil and fry for 2-3 minutes or until golden and crisp. Remove using a slotted spoon and drain on kitchen towels.
- Heat the olive oil in a large non-stick frying pan. Add the chilli flakes and fry for 1-2 minutes.
- Add the red pepper and sauté for 2-3 minutes to soften.
- Add the spinach leaves and mushrooms and cook gently until the spinach has wilted.
- Stir in the deep-fried tofu and cook until heated through.
- Transfer the tofu stir-fry to a warm bowl and serve at once.
