The Magician's Assistant (stick_on_stars) wrote in vegancooking,
The Magician's Assistant

Spicy Tofu Stirfry

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

1/2 tsp ground turmeric
1/2 tsp ground ginger
2 tsp cumin
1 tbsp coriander seeds
1/2 tsp salt
1 tbsp black peppercorns
1 tbsp caster sugar
500g firm tofu
1 bunch of scallions
4 celery sticks
2 red peppers
1 yellow pepper
175g courgettes (zucchini)
175g mangetout (snow peas)
1 tbsp lime juice
1 tbsp honey substitute
Oil for frying, up to you how much you use and which oil

1. Dice the tofu up and dry fry it until it's golden and smells like popcorn (or is that just me?). Alternatively dry it out in the microwave or just dice it and don't mess around with it. Oh the options!

2. Crush the coriander and peppercorns. Put the turmeric, ginger, salt, pepper, cumin, coriander and sugar into a bowl and mix together until well combined. Put the tofu into the bowl and mix it around until it's coated in the spice mixture.

3. Chop the scallions, celery and peppers into 2in thin strips. Cut the courgette into thin slices and trim the mangetout.

4. Heat some oil in a frying pan or wok and cook the tofu until it's crispy then set it aside on a warmed plate.

5. Add slightly more oil and stirfry the vegetables over a medium heat for about 8-10 minutes. You'll know when they are done to your liking.

6. Add the tofu to the pan and toss it around a bit to make sure it's nice and hot. Then drizzle over the lime and 'honey'. Give a minute or two more and, ta-da, it's ready to serve!

P.s. I hope I managed to tag this post correctly.
Tags: stir-fry, tofu.
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