Spiced Tofu Stir Fry

Looking for something quick and tasty to cook for dinner? I found this recipe in a vegan recipe book when I was looking for some dishes to cater for a couple of friends who have chosen not to eat animal products. To my delight, it is a really easy dish to cook and is super tasty! – I love the combination of maple syrup and lime juice!

P.S Sorry I wasn’t able to take my normal step-by-step photos as this weekend I cooked 6 batches for a birthday party and was rushing to get it all cooked and ready to go.

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Spiced Tofu Stir Fry

Ingredients

(Serves 4)

1 tsp ground cumin

1 tbsp paprika

1 tsp ground ginger

1 tbsp caster sugar

275g tofu

4 tbsp olive oil

2 garlic cloves crushed

1 bunch spring onions sliced

1 red capsicum seeded and sliced

1 yellow capsicum seeded and sliced

generous 3 cups of muschroom, halved or quartered, if necessary

1 large zucchini

115g green beans

50g pine nuts

1 tbsp lime juice

1 tbsp maple syrup

good pinch of cayenne pepper

salt and freshly ground pepper

Method

1. In a bowl, mix together the cumin, paparika, ground ginger and caster sugar with plenty of seasoning. Cut the tofu into cubes and coat the cubes in the spice mixture.

2. Heat half the oil in a 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 and set aside. Wipe out the pan with kitchen paper.

3. Add the remaining oil to the wok or pan and cook the garlic and spring onions for 3 minutes. 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.

4. Return the tofu to the wok or pan and add the pine nuts, lime juice and maple syrup. Heath through and serve immediately.

Let me know how you go if you end up trying this dish! The original recipe stated 2 tsp of cumin but it was a little overpowering for me so changed it to 1 tsp.

Happy Monday everyone!! 🙂

(The aftermath – my dirty stove!)

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