I love the strong flavours in Chinese food, this colourful dish recreates them without all the extra sugar and salt. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Cynhwysion gwasanaethu 2

winwnsyn mawr, sleisio

half a medium pineapple, diced (one inch pieces)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, wedi'i dorri

3 menig o arlleg, briwgig

a teaspoon of turmeric

pupur gwyrdd (cloch pupur, Capsicum), diced (one inch pieces)

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

a tablespoon of agave nectar

2 tablespoons of dark soy salt

a tablespoon of toasted sesame oil

the juice of half a lime

200g (7 owns) of firm tofu, diced (one inch pieces)

a teaspoon of sesame seeds

olew llysiau

halen a phupur

Dull

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 cofnodion

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, soy sauce, 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

Ychwanegwch y 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