Я люблю сильные ароматы в китайской еды, Этот красочный блюдо воссоздает их без всего дополнительного сахара и соли. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Ингредиенты служит 2

большая луковица, нарезанный

половина среднего ананаса, кубиками (one inch pieces)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, рубленый

3 перчатки чеснока, рубленый

a teaspoon of turmeric

зеленый перец (перец, паприкой), кубиками (one inch pieces)

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

столовая ложка нектара агавы

2 ложки темного соевого соли

a tablespoon of toasted sesame oil

сок половины лайма

200грамм (7 унции) фирмы тофу, кубиками (one inch pieces)

a teaspoon of sesame seeds

растительное масло

соль и перец

Метод

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 протокол

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, соевый соус, 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