मैं चीनी भोजन में मजबूत जायके प्यार, इस रंगीन पकवान सभी अतिरिक्त चीनी और नमक के बिना उन्हें recreates. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

सामग्री कार्य करता है 2

a large onion, कटा हुआ

आधा एक मध्यम अनानास, 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, कटा हुआ

3 लहसुन के दस्ताने, कीमा बनाया हुआ

a teaspoon of turmeric

एक हरी मिर्च (मिर्च की घंटी, शिमला मिर्च), diced (one inch pieces)

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

agave अमृत का एक बड़ा चमचा

2 अंधेरे सोया नमक का चमचा

a tablespoon of toasted sesame oil

the juice of half a lime

200जी (7 औंस) फर्म टोफू की, diced (one inch pieces)

a teaspoon of sesame seeds

वनस्पति तेल

नमक और काली मिर्च

विधि

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 मिनट

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

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