Me encantan los sabores fuertes en la comida china, este plato colorido que recrea sin todo el exceso de azúcar y sal. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Ingredientes sirve 2

una cebolla grande, rebanado

media piña mediana, picado (pedazos de una pulgada)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, picado

3 guantes de ajo, picado

una cucharadita de cúrcuma

un pimiento verde (pimiento, pimiento), picado (pedazos de una pulgada)

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

una cucharada de miel de agave

2 cucharadas de sal de soja oscura

a tablespoon of toasted sesame oil

el zumo de medio limón

200g (7 oz) de tofu firme, picado (pedazos de una pulgada)

a teaspoon of sesame seeds

aceite vegetal

sal y pimienta

Método

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 acta

In the meantime soak the dried mushrooms in 100ml of hot water and add the tamarind paste to the water

Add the pineapple, ginger, ajo, 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

Agregue el 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