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Ingredients
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tofu - 300g
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green beans - 120g, halved
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garlic - 2 cloves, crushed
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yellow and red pepper - 1 for each,
seeded and sliced
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brown-cap mushrooms - 250g, halved
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large courgette - 1, sliced
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1 bunch of spring onions - sliced
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pine nuts - 65g
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ground ginger - 2 tsp
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ground cumin - 3 tsp
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paprika - 1 tbsp
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a pinch cayenne pepper
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caster sugar - 1 tbsp
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lime juice - 1 tbsp
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clear honey - 1 tbsp
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olive oil - 4 tbsp
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pepper and salt
Method
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Mix together the ginger, cayenne,
cumin, paprika, sugar, and plenty of seasoning. Cut the tofu
into cubes and coat them in the spice mixture.
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Heat some oil in a pan, cook the
tofu over high heat for 5 minutes, turning occasionally. Remove
the tofu, wipe out the pan with kitchen paper.
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Add the remaining oil to the pan,
cook the spring onions and garlic for few minutes, add the
remaining vegetables and cook until they beginning to soften and
turn golden. Season well.
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Return the tofu into the pan with
the pine nuts, honey and lime juice. Heat through and serve hot.
Serves 4-5.
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