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!

 

成份 供應 2

一個大洋蔥, 切片

half a medium pineapple, 切丁 (一英寸件)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, 斬

3 大蒜手套, 肉末

薑黃茶匙

青椒 (柿子椒, 辣椒), 切丁 (一英寸件)

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

一大勺龍舌蘭花蜜

2 tablespoons of dark soy salt

a tablespoon of toasted sesame oil

半石灰汁

200克 (7 盎司) 豆腐, 切丁 (一英寸件)

a teaspoon of sesame seeds

素油

鹽和胡椒

方法

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 分鐘

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, 醬油, 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