Spiced tofu stir-fry

Name: Spiced tofu stir-fry
Ingredients: salt and ground black pepper; 15 ml/1 tbsp maple syrup; 15 ml/1 tbsp lime juice; 50 g/2 oz/scant ½ cup pine nuts; 115 g/4 oz fine green beans, halved; 1 large courgette (zucchini), sliced; 225 g/8 oz/generous 3 cups brown-cap (cremini) mushrooms, halved or quartered, if necessary; 1 yellow (bell) pepper, seeded and sliced; salt and ground black pepper; 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 (superfine) sugar; 275 g/10 oz firm tofu, drained; 60 ml/4 tbsp olive oil; 2 garlic cloves, crushed; 1 bunch of spring onions (scallions), sliced; 1 red (bell) pepper, seeded and sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

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

Ingredients

10 ml/2 tsp ground cumin
15 ml/1

Main course
Vegan
Gluten-free

Method

Mix together the ground cumin, paprika, ginger, cayenne and sugar in a bowl and season with plenty of salt and pepper.
Cut the tofu into cubes with a sharp knife and gently toss the cubes in the spice mixture to coat.
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 occasio

Ingredients

Method

Photos