After a big week it’s always good to sit down to a nice meal. Picked up some awesome capsicums from the markets today, they were massive! And they inspired me to make a roasted capsicum sauce which is now my favourite, I think.
So easy to make, just heat up the oven to 210C
Ingredients:
4 large capsicums deseeded, quartered
4 large tomatoes kept whole
2 onions, peeled and halved
6 cloves of garlic kept in skin
squirt of vegetable oil
salt
And roast for around 30-40 minutes until they’re showing a good amount of colour. Take them out of the oven and straight into a food processor with the tomatoes, capsicums, onion and the flesh of the garlic and whizz until smooth.
While that was in the oven, I started on my stir fry and for that I used:
splash of vegetable oil
250g firm tofu
10 thai chillies
8 cremini mushrooms
large handful oyster mushrooms
4 snake beans
salt
I cut the tofu into quite small cubes and fried until golden in the oil, then added my chillies that I chopped very finely and my mushrooms and snake beans which I cooked until tender. Super easy and so yum!
Served with somen noodles which are quite light.
I know these flavours don’t normally go together, but trust me it works. That sauce could honestly go with anything ❤
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