Stir-fried peppers, mushrooms & tofu

What’s in it?

1 pack tofu

2 tablespoons tamari soy sauce

2 teaspoons brown sugar

2 tablespoons oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil

2 red peppers or one red, one yellow

300 gms rough chopped mushrooms

1 tablespoon chopped ginger

2 crushed cloves garlic

2 fat spring onions . chopped

Cooked rice to serve

Chopped coriander to garnish

How’s it prepared?

Blot the tofu with kitchen paper, then wrap it in another two sheets of kitchen paper and weight it down with a board and a couple of frying pans to squeeze out more fluid. Leave it for 15 minutes then cut it into domino sized pieced.

Mix 1 tablespoon of tamari or soy, 1 teaspoon brown sugar and 1 tablespoon of oil in a bowl then toss with the tofu and leave it for ten minutes.

In a small bowl mix the rest of the tamari, sugar, hoisin & sesame oil.

Put on your rice. I use one measure of rice to 2.2 measures of water, a large pinch of salt, bang on a lid, bring it to the boil, then lower the heat to almost nothing and it’s ready when all the water has been absorbed.

Fire up the wok. When it’s hot add the oil then when it’s smoking add the peppers, spring onions and mushrooms. After a couple of minutes add the garlic and ginger. Stir fry for a few seconds then add the tofu. Stir fry for a couple of minutes then lob in the soy, sugar and oil mix. Stir fry high for two minutes then cover and cook for four minutes. Taste it and adjust the seasoning.

Now I my house I’m the only one who likes chilli. Ordinarily I’d add chilli in the process, but with this it is delicious if you serve it with rice then add sweet chilli sauce to your taste. I like quite a lot.