This vibrant low fat dish is packed full of flavour and healthy vegetables. The tofu adds protein and texture. Lots of ingredients but easy to make and ready in 25 분. 맛있는, healthy and hearty!재료

양파, 다진 것

2 다진 마늘, 다진 것

한 인치 (2 and a1/2cm) 생강의 조각, finely sliced

2 small green chillies (or one according to taste, this will be quite hot), 다진 것

지상 고 작은 술

a teaspoon of dried cumin seed

a bay leaf

150지 (5 과 1/2 온스) 표고 버섯의

간장 한 스푼 (and more to serve)

a teaspoon of agave nectar (or sugar)

a teaspoon of cornflour

160지 (5 과 1/2 온스) of marinated tofu pieces, or tempeh (I used a pack of Cauldron marinated organic tofu pieces)

a splash of vegetable oil

소금과 후추

brown rice (mixed with a little red or wild rice, 옵션) 용 2 people see 쌀

a medium potato, scrubbed and cubed (into one inch, 2 and a 2/2cm pieces)

200지 (7 온스) of broccolli

냉동 된 완두콩의 소수

a handful of bottled jalapenos, 다진 것

a sprinkle of dried, fried shallots to serve (옵션)

a drizzle of sesame oil

방법

Put the rice on to boil (see 쌀) with the cubed potato on top, once boiling reduce to a simmer and put the lid on for twenty minutes (the broccoli and peas will be added for the last five)

Sweat the onion in a large pan with a little salt

마늘을 추가, ginger and chillies

Stir in the ground coriander and cumin seeds

Add the mushrooms and a few grinds of black pepper

Once the onion has softened add 200ml (almost a cup or 6.75 액량 온스) of water and a bay leaf

Add the soy sauce and agave nectar and stir.

Add the tofu

Five minutes before the rice and potato is ready (once it has been cooking for 20 분) put the broccoli on top of it and put the lid back on

Stir the cornflour into a little cold water and add this to the mushrooms and tofu, stir and allow to thicken

Serve the mushrooms and tofu and sauce over the rice and vegetables. Top with the chopped jalapenos and a sprinkling of dried, fried shallots (옵션) and a drizzle of toasted sesame oil. Serve with extra soy sauce as required. 맛있는! Enjoy.