Spiced Tofu Stir-fry recipe
information
You could add any quickly cooked vegetable to this stir-fry try niangetouts, sugar snap peas, leeks or thin slices of carrot.
ingredients
10 ml (2 tsp) ground cumin
15 ml (1 tbsp) paprika
5 ml (1 tsp) ground ginger
good pinch of cayenne pepper
15 ml (1 tbsp) caster sugar
275 g (10 oz) firm tofu
oil, for frying
2 garlic cloves, crushed
1 bunch spring onions, sliced
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
225 g (8 oz) brown-cap mushrooms, halved or quartered if very large
1 large courgette, sliced
115 g (4 oz) fine green beans, halved
50 g (2 oz) 1/2 cup pine nuts
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) clear honey
salt and ground black pepper
15 ml (1 tbsp) paprika
5 ml (1 tsp) ground ginger
good pinch of cayenne pepper
15 ml (1 tbsp) caster sugar
275 g (10 oz) firm tofu
oil, for frying
2 garlic cloves, crushed
1 bunch spring onions, sliced
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
225 g (8 oz) brown-cap mushrooms, halved or quartered if very large
1 large courgette, sliced
115 g (4 oz) fine green beans, halved
50 g (2 oz) 1/2 cup pine nuts
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) clear honey
salt and ground black pepper
method
1. Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of seasoning. Cut the tofu into cubes and coat them thoroughly in the spice mixture.
2. Heat some oil in a preheated wok or large frying pan. Cook the tofu over a high heat for 3 - 4 minutes, turning occasionally. Take care not to break up the tofu too much. Remove with a slotted spoon. Wipe out the wok or pan with kitchen paper.
3. Add a little more oil to the wok or frying pan and stir-fry the garlic and spring onions for 3 minutes. Add the remaining vegetables and stir-fry over a medium heat for 6 minutes, or until beginning to soften and turn golden. Season well.
4. Return the tofu to the pan with the pine nuts, lime juice and honey. Heat through and serve.
2. Heat some oil in a preheated wok or large frying pan. Cook the tofu over a high heat for 3 - 4 minutes, turning occasionally. Take care not to break up the tofu too much. Remove with a slotted spoon. Wipe out the wok or pan with kitchen paper.
3. Add a little more oil to the wok or frying pan and stir-fry the garlic and spring onions for 3 minutes. Add the remaining vegetables and stir-fry over a medium heat for 6 minutes, or until beginning to soften and turn golden. Season well.
4. Return the tofu to the pan with the pine nuts, lime juice and honey. Heat through and serve.
serving amount
serves 4
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more information
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