If you’re not totally fed up with brussel sprouts after Christmas try this delicious take on them.  Full of phyto-chemicals this brassica family dish is stunning, aromatic, delicious and nutritious!

Viungo kwa 2

300g (10 na 1/2 ounces) of brussel sprouts, washed, trimmed and halved

200g (7 ounces) ya tofu kampuni

2 red onions, vipande

inch moja (2 na 1 / 2cm) piece of ginger cut into fine matchsticks

3 cloves of garlic finely sliced

a teaspoon of chilli flakes

kijiko ya giza mchuzi wa soya

kijiko ya agave nectar

a tablespoon of cornflour

kijiko ya tumeric

half a teaspoon of dried cumin seeds

mafuta ya mboga

chumvi na pilipili

rice and a handful of frozen peas to serve (hiari)




Method

If you are serving this dish with rice put some on to cook (using your tried and tested method or for my tried and tested method click heretips)

Put the tofu in a fine sieve and weigh down (for instance with a plate and a can of tomatoes) kwa 10 dakika au hivyo

In a large pan, start to fry the onions over a low heat with a pinch of salt and then add the sprouts, saute for about 10 minutes before adding the ginger and garlic.  Stir these through and cook for a few minutes more

In the meantime in a separate pan heat some oil and mix the cornflour, turmeric and some salt and pepper in a bowl.

Pat dry the tofu cut into inch (2 na 1 / 2cm) strips and roll in the cornflour mix (retain the leftover powder).  Fry for 10 minutes turning to brown all sides

Add the cumin, soy sauce and agave nectar to the onions and sprouts

Add about 100ml (3 na 1/2 ounces maji) of cold water to the remaining cornflour mix,stir and add to the sprouts and onions.  When the onions and sprouts have softened they are ready to serve