I love the strong flavours in Chinese food, this colourful dish recreates them without all the extra sugar and salt. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!
Ingredientes serve 2
uma cebola grande, fatiado
half a medium pineapple, em cubos (one inch pieces)
half a teaspoon of tamarind paste
a small handful of dried porcini mushrooms (or shiitake)
a one inch pieces of ginger, picado
3 luvas de alho, picado
a teaspoon of turmeric
um pimentão verde (pimentão, pimento), em cubos (one inch pieces)
2 para 3 colheres de chá de pimentas secas (depending on how spicy you like it!)
uma colher de sopa de néctar de agave
2 tablespoons of dark soy salt
a tablespoon of toasted sesame oil
o suco de meio limão
200g (7 onças) de tofu firme, em cubos (one inch pieces)
a teaspoon of sesame seeds
óleo vegetal
sal e pimenta
Método
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 atas
In the meantime soak the dried mushrooms in 100ml of hot water and add the tamarind paste to the water
Add the pineapple, ginger, alho, 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, molho de soja, 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
Adicione o 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
Thank you, I’ve just been searching for veggie inspiration. Some of your other recipes look more delicious but this sounds interesting (and healthy too)