Senp ak bon gou. Serve as an impressive vegan starter or with rice for a tasty main course

Engredyan sèvi 2

yon 400g (14 ons) block of firm tofu

3 piman (kapsikom, klòch piman) 2 red and one yellow or vice versa, tranche

yon zonyon, tranche

yon lay nan lay, koupe

yon pous youn (2 ak yon 1 / 2cm) piece of ginger chopped

a tablespoon of dark soy sauce

a tablespoon of agave nectar

a tablespoon of cornflour

yon ti kiyè nan Kurkuma

a teaspoon of dried chilli flakes

sèl ak pwav

lwil oliv legim

Metòd

Drain the tofu and place in a fine sieve with a weight on top (a plate or bowl with a can of tomatoes on it for instance) and allow to drain for 20 minit oswa konsa. Then pat dry

Heat a frying pan and add a splash of oil

In a bowl mix the cornflour and turmeric together with a pinch of salt and pepper

Cut the tofu into one inch (2 ak yon 1 / 2cm) cubes and roll them in the cornflour and turmeric (reserve the remaining flour) and fry in the hot oil for about 10 minutes turning occasionally until golden

In the meantime heat another pan or wok for the peppers, add oil and the onions and a pinch of salt, stir to coat and add the garlic and ginger and then the sliced peppers and the dried chilli flakes. Stir on a high heat for 5 minit

Add the soy sauce and agave nectar and then a splash of water mixed into the remaining cornflour and add this too and mix

Serve the peppers with rice and topped with the golden tofu