Man patīk spēcīgas garšas ir ķīniešu ēdienu, šis krāsains ēdiens atjauno tos bez visiem papildu cukuru un sāli. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Sastāvdaļas kalpo 2

liels sīpols, šķēlēs

puse vidēja ananāsu, 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, sasmalcinātu

3 cimdi ķiploku, maltā

a teaspoon of turmeric

zaļie pipari (paprikas, Capsicum), diced (one inch pieces)

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

ēdamkarote agaves nektāra

2 ēdamkarotes tumšās sojas sāls

a tablespoon of toasted sesame oil

sula puse laima

200g (7 unces) konstantas tofu, diced (one inch pieces)

a teaspoon of sesame seeds

augu eļļa

sāls un pipari

Metode

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 minūtes

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, sojas mērce, 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