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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Sugar Free Banana Bread

I ate way too many sweets this weekend, topping it off today with my favourite creme brulee cupcake from Cupcake Central in Highpoint. So when deciding what to bake for the week ahead I wanted to try out a sugar free recipe so here goes my first attempt at a sugar free banana loaf courtesy of Babbling Bandit‘s blog! Thanks for the recipe!

Sugar Free Banana Bread Recipe:

Ingredients

125 grams butter
1 cup rice malt syrup
1 egg beaten lightly
3 small-medium ripe bananas
A sprinkle of cinnamon
1.5 cups of wholemeal self raising flour
Image

Sugar alternative

Method

1. Preheat oven to 180 degrees Celsius.

2. Melt butter and rice malt syrup in a small saucepan. Remove from heat and allow to cool.

Melted butter and rice malt syrup

3. Mash bananas in a large bowl. Add flour and spice.

mashed banana and dry ingredients

3. Combine cooled butter and rice malt syrup with egg then add to banana, flour and spice. Stir until combined.

combine all ingredients

4. Pour batter into lined loaf tin and bake for 50 minutes or until cooked.

I still need to buy a loaf tin so I just ended up using a square cake pan.

in the oven

And the finished product!! Not bad at all for my first try!

Cooked banana bread

The banana bread/cake was so tasty and moist. One thing I would change though, is the cooking time – I must have a higher setting oven because the above pics were taken at only 40 minutes of cooking time and you can see how brown it is already! Next time I cook this recipe I will try baking it for around 30-35 minutes to see how I go. The square tin is also probably a lot more shallow than if I had put the banana mixture in a loaf tin so when you try it for yourself just keep an eye it and use a skewer to check that its cooked. I might also try adding some almonds or walnuts next time just to change it up a bit 🙂

Such a great easy recipe for a Sunday night and now I have banana bread fresh and ready to pack as a snack for the coming week!

Happy Monday everyone!