Summer Stir Fry

Today was hot. Damn hot. We hit 42 C before lunch... and it's the second day in a row we've gone that high... the last thing anyone feels like doing is cooking much (who wants to heat up the kitchen using the stove more than necessary??) or eating much. Hence the need for something cool and fresh and light for dinner. Therefore, I present:

Summer Stirfry (Serves 2)

You will need

150 g tofu, cut into strips
1 onion, sliced
1 tsp butter (note: the lactose in the butter helps the onion caramelise - it is a sugar! If you're vegan, this can be replaced with 1 tsp oil and 1/2 tsp sugar)
1 tsp crushed garlic
1/2 capsicum, cut into strips
Kernels from 1 cob corn
100 g sugar snap peas, strings removed and halved
1 Tbsp mirrin
1/2 Tbsp tamari (or soy sauce if you can eat gluten)
2 drops sesame oil
Handful diced spring onions, to serve

frying pan + spatula
knife + cutting board

1. Melt the butter in the frying pan and fry the onions until translucent.
2. Add the garlic and fry until it releases its aroma
3. Add the tofu and brown on both sides
   
4. Add the capsicum and stirfry for 1-2 minutes
5. Add the corn kernels and peas and stirfry for 1 minute
6. Season with tamari, mirrin and sesame oil
7. Sprinkle with chopped spring onions and serve!