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| SPICED TOFU STIR FRY |
* 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 tofu (beancurd)
* 60 ml/4 tbsp oil
* 2 garlic cloves, crushed
* 1 bunch spring onions, sliced
* 1 red pepper, seeded and sliced
* 1 yellow pepper, seeded and sliced
* 225g/8 oz/generous 3 cups brown-cap mushrooms, halved or quartered if necessary
* 1 large courgette, sliced
* 115 g/4 oz fine green beans, halved
* 50 g/2 oz/scant
* 1/2cup pine nuts
* 15 ml/ 1 tbsp lime juice
* 15ml/1 tbsp clear honey
* Salt and pepper
How to Cook Spiced Tofu Stir Fry
1. Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of seasoning.
2. Cut the tofu into cubes and coat them in the spice mixture.
3. Heat some of the oil in a wok or large frying pan.
4. Cook the tofu over a high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much).
5. Remove with a slotted spoon.
6. Wipe out the pan with kitchen paper.
7. Add the remaining oil to the pan and cook the garlic and spring onions for 3 minutes.
8. Add the remaining vegetables and cook over a medium heat for 6 minutes, or until beginning to soften and turn golden.
9. Season well.
10. Return the tofu to the pan with the pine nuts, lime juice and honey.
11. Heat through and serve immediately.
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