Amo fortis in Seres cibum sapores, Hoc disco varia recreat sine totus susicivus sugar et sale. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Ingredients servit 2

magnum malum, divisa

dimidium medium pineapple, diced (Watsonus per frusta,)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, concisi

3 caestus allium, tritum

a teaspoon of turmeric

viridi piperis (campana piperis, Capsicum), diced (Watsonus per frusta,)

2 ut 3 teaspoons of dried chillies (depending on how spicy you like it!)

Tablespoon Agave nectar

2 tablespoons of soy tenebris salis

a tablespoon of toasted sesame oil

sucus dimidium calcis

200g (7 unciarum) de firmo tofu, diced (Watsonus per frusta,)

a teaspoon of sesame seeds

vegetabilis oleum

sal et piper

Method

Heat a small amount of oil in a large lidded pan and sprinkle with salt, stir to coat and fry on a low heat for 5 minutes

In the meantime soak the dried mushrooms in 100ml of hot water and add the tamarind paste to the water

Add the pineapple, ginger, garlic, turmeric, chillies and some black pepper to the onion

Add the green pepper and stir thorough, adding a drop more oil if necessary

Add the soaked mushrooms and tamarind along with the water, the lime juice, soy sauce, toasted sesame oil and agave nectar. Stir and bring slowly to the boil, simmer for ten minutes or so, the pepper and onions should still have crunch

Add the tofu, stir gently so as not to break it up, sprinkle on the sesame seeds, put the lid on and continue to simmer for five minutes

Delicious served with brown rice