Ingredients

• 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

Directions

• 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.