Recipe | Tofu and Mushroom Stuffed Bell Peppers

The haze season in Singapore has started so it was a stay-at-home lunch for us. The dish I'm sharing today is at the bf's request for something less oily yet full of flavour. I think this passes muster :) Plus, it's very healthy. Also, the combination of mozzarella and bell peppers somewhat reminds me of pizza - so it's best of both worlds!

I couldn't stop admiring them when they were out of the oven because they're too pretty to eat.

Tofu and Mushroom Stuffed Bell Peppers

Makes: 4   Prep time: 20 min   Cook time: 50 min  

Ingredients
3-4 tbsp oil
2 shallots, minced
2 cloves of garlic, minced
salt and pepper to taste
50 g button mushroom, roughly chopped
splash of rice wine vinegar
300 g pressed/extra firm tofu, cut into small cubes
1 tbsp soy sauce
2 bell peppers, halved
handful of mozzarella

Directions

1. Heat up oven to 180°C. Meanwhile, cut bell peppers into halves and remove the white membrane and seeds. Lightly brush bell peppers with oil and season with salt and pepper.
2. In a wok, heat up the oil, shallots and garlic to start. When it's aromatic, turn up the heat and add in mushrooms. Season with salt and pepper.
3. Stir-fry mushrooms for about 2 mins and deglaze with rice wine vinegar. 
4. Add in tofu and mix well with soy sauce. Stir-fry for another 2 minutes or so for the flavours to be well combined.
5. Scoop the mixture into the bell peppers and bake at 180°C for 30 minutes. 
6. Add in mozzarella and bake for another 15 minutes.

PS: In the background is an awesome plate of thai-style minced pork with basil. Can't wait to share that recipe! Stay tuned!

Recipe | Thai Green Curry

I've been dreaming about a beach holiday to Thailand for some time now, and while that has yet to materialise, this pot of creamy and aromatic Thai green curry has already made its way into my stomach and once again awaken the travel bug in me. 

I need a beach holiday now! 

Thai Green Curry

Serves: 2-3   Prep time: 20 min   Cook time: 20 min  

Ingredients
3 tbsp cooking oil, divided into 2 tbsp and 1 tbsp
5 tsp green curry paste
3 cloves garlic, minced
1/2 onion, minced
5-6 lemongrass, white part only
2 Thai green chilli, chopped
2-3 tbsp fish sauce
1 tsp freshly ground black pepper
500g seafood
250 ml chicken stock
270 ml coconut milk
fresh coriander leaves (optional)

Directions

1. Heat 2 tbsp oil in a wok over medium heat. Add the curry paste, stirring to break it up for a min.
2. Increase heat to medium-high, then add garlic, onion, lemongrass & chilli. Stir-fry for 30s till fragrant. 
3. Add in fish sauce, pepper & brown sugar; stir fry for a min. 
4. Add in the remaining oil & seafood; stir-fry for 4 mins. 
5. Pour in chicken stock & coconut milk and bring it to a quick boil. Simmer for 5 mins or until seafood is cooked.
6. Scatter fresh coriander leaves and serve immediately.