Vegetarian Recipes - Spiced Tofu Stir-fry Recipe

Ingredients

• 10ml/2 tsp ground cumin

• 15ml/1 tbsp paprika

• 5ml/1 tsp ground ginger rood Pinch of cayenne pepper

• 5ml/1 tbsp caster (superfine) sugar

• 275g/10oz firm tofu

• 60ml/1/4 tbsp olive oil

• 2 garlic cloves, crushed

• 1 bunch of spring onions (scallions), sliced

• 1 red (bell) pepper, seeded and sliced

• 1 yellow (bell) pepper, seeded and sliced

• 225g/8oz/generous 3 cups brown-cap (cremini) mushrooms, halved or quartered

• 1 large courgette (zucchini), sliced

• 115g/4oz fine green beans, halved

• 50g/2oz pine nuts

• 15ml/1 tbsp lime juice

• 15ml/1 tbsp maple syrup

• salt and ground black pepper

Serves 4

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Method:

1. Mix together the ground cumin, paprika, ginger, cayenne and sugar in a bowl and season with plenty of salt and pepper.

2. Cut the tofu into cubes with a sharp knife and gently toss the cubes in the spice mixture to coat.

3. Heat half the olive oil in a wok or large, heavy frying pan. Add the tofu cubes and cook over a high heat for 3-4 minutes, turning carefully from time to time.

4. Remove with a slotted spoon and set aside. Wipe out the wok or pan. Add the remaining oil to the wok or pan and cook the garlic and spring onions for 3 minutes.

5. Add the remaining vegetables and cook over a medium heat for 6 minutes, or until they are beginning to soften and turn golden. Season well.

6. Return the tofu cubes to the wok or frying pan and add the pine nuts, lime juice and maple syrup.

7. Heat through gently, stirring, then transfer to warm serving bowls and serve.

Note: Any cooked vegetable could be added to this tasty stir-fry but it is always a good idea to try to achieve contrast in colors and textures to make the dish more interesting.