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!
Ingrediënten bedient 2
een grote ui, gesneden
half a medium pineapple, in blokjes gesneden (one inch pieces)
half a teaspoon of tamarind paste
a small handful of dried porcini mushrooms (or shiitake)
a one inch pieces of ginger, gehakt
3 gloves of garlic, fijngemaakt
a teaspoon of turmeric
een groene peper (paprika, paprika), in blokjes gesneden (one inch pieces)
2 aan 3 theelepels gedroogde chilipepers (depending on how spicy you like it!)
een eetlepel agave nectar
2 tablespoons of dark soy salt
a tablespoon of toasted sesame oil
the juice of half a lime
200g (7 ounces) of firm tofu, in blokjes gesneden (one inch pieces)
a teaspoon of sesame seeds
plantaardige olie
zout en peper
Methode
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 minuten
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, sojasaus, 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
Voeg de 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
Thank you, I’ve just been searching for veggie inspiration. Some of your other recipes look more delicious but this sounds interesting (and healthy too)