This vibrant low fat dish is packed full of flavour and healthy vegetables. The tofu adds protein and texture. Lots of ingredients but easy to make and ready in 25 分鐘. 美味, healthy and hearty!成份

洋蔥, 斬

2 瓣大蒜, 肉末

一英寸的 (2 and a1/2cm) 一塊生薑, finely sliced

2 small green chillies (or one according to taste, this will be quite hot), 斬

地面香菜一茶匙

幹小茴香籽一茶匙

a bay leaf

150克 (5 和 1/2 盎司) 香菇

一湯匙的醬油 (and more to serve)

龍舌​​蘭花蜜一茶匙 (or sugar)

一茶匙生粉

160克 (5 和 1/2 盎司) of marinated tofu pieces, or tempeh (I used a pack of Cauldron marinated organic tofu pieces)

a splash of vegetable oil

鹽和胡椒

糙米 (mixed with a little red or wild rice, 可選的) 為 2 people see 大米

a medium potato, scrubbed and cubed (into one inch, 2 and a 2/2cm pieces)

200克 (7 盎司) of broccolli

極少數的冷凍豌豆

a handful of bottled jalapenos, 斬

a sprinkle of dried, fried shallots to serve (可選的)

香油小雨

方法

Put the rice on to boil (see 大米) with the cubed potato on top, once boiling reduce to a simmer and put the lid on for twenty minutes (the broccoli and peas will be added for the last five)

Sweat the onion in a large pan with a little salt

添加大蒜, ginger and chillies

Stir in the ground coriander and cumin seeds

Add the mushrooms and a few grinds of black pepper

Once the onion has softened add 200ml (almost a cup or 6.75 液量盎司) of water and a bay leaf

Add the soy sauce and agave nectar and stir.

Add the tofu

Five minutes before the rice and potato is ready (once it has been cooking for 20 分鐘) put the broccoli on top of it and put the lid back on

Stir the cornflour into a little cold water and add this to the mushrooms and tofu, stir and allow to thicken

Serve the mushrooms and tofu and sauce over the rice and vegetables. Top with the chopped jalapenos and a sprinkling of dried, fried shallots (可選的) and a drizzle of toasted sesame oil. Serve with extra soy sauce as required. 美味! 享受.