Rahisi na ladha. Serve as an impressive vegan starter or with rice for a tasty main course

Viungo mtumishi 2

400g (14 Ounce) block of firm tofu

3 pilipili (capsicum, pilipili kengele) 2 red and one yellow or vice versa, vipande

kitunguu, vipande

karafuu ya vitunguu, kung'olewa

inch moja (2 na 1 / 2cm) piece of ginger chopped

kijiko ya giza mchuzi wa soya

kijiko ya agave nectar

a tablespoon of cornflour

kijiko ya tumeric

kijiko ya pilipili flakes kavu

chumvi na pilipili

mafuta ya mboga

Method

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 dakika au hivyo. 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 na 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 dakika

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