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!

 

Ingredientes serve 2

unha cebola grande, sliced

half a medium pineapple, en cubos (one inch pieces)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, picado

3 gloves of garlic, picada

unha culler de té de cúrcuma

a green pepper (sino pementa, Pemento), en cubos (one inch pieces)

2 para 3 culleres de té de pementos secos (depending on how spicy you like it!)

unha culler de sopa de néctar de agave

2 tablespoons of dark soy salt

a tablespoon of toasted sesame oil

o zume de medio limón

200g (7 onzas) de tofu firme, en cubos (one inch pieces)

a teaspoon of sesame seeds

aceite vexetal

sal e pementa

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 minutos

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, salsa de soia, 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

Add the 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