Spiced Tofu Stir-Fry

[Guest guest]

Spiced Tofu Stir-Fry

Source: Bonni on SDA-veg-recipes2

 

2 teaspoons ground cumin

1 tablespoon paprika

1 teaspoon ground ginger

Good pinch of cayenne pepper

1 tablespoon sugar

10 ounces tofu

4 tablespoons oil

2 garlic cloves, crushed

1 bunch scallions, sliced

1 red bell pepper, seeded and sliced

1 yellow bell seeded and sliced

8 ounces (generous 3 cups) cremini mushrooms, halved or quartered if

necessary

1 large zucchini, sliced

4 ounces haricots verts, halved

Scant 1/2 cup pine nuts

1 tablespoon lime juice

1 tablespoon honey

Salt and pepper

 

Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of

seasoning. Cut the tofu into cubes and coat them in the spice mixture.

 

Heat some of the oil in a wok or large frying pan. Cook the tofu over 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 pan with paper

towels.

 

Add the remaining oil to the pan and cook the garlic and scallions for 3

minutes. Add the remaining vegetables and cook over medium heat for 6

minutes, or until beginning to soften and turn golden. Season well.

 

Return the tofu to the pan with the pine nuts, lime juice and honey. Heat

thoroughly and serve immediately.

 

Serves 4.

 

 

 

~ Pray for Peace ~

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