Tofu and pine kernel recipe

Ingredients :

• 1 tablespoon of paprika
• 2 teaspoons of ground cumin
• 1 tablespoon of ground ginger
• 1 generous pinch of cayenne pepper
• 1 tablespoon of caster sugar
• 275g firm tofu, oil for frying
• 2 crushed cloves of garlic
• 1 bunch of sliced spring onions
• 1 red capsicum pepper, sliced with seeds removed
• 1 yellow capsicum pepper, sliced with seeds removed
• 225 g mushrooms cut in halves or quarters
• 1 large courgette sliced
• 115 g fine green beans sliced in half
• 75 g pine kernels
• 1 tablespoon of lime juice
• 1 tablespoon of liquid honey, salt and milled pepper

Recipe :

Mix the cumin, paprika, ginger, Cayenne pepper and sugar together and generously season with salt and pepper. Cut the tofu into cubes and roll them in the spice mixture.

In a pre-heated wok (or large saucepan), fry the tofu over a high heat for 3 to 4 minutes in hot oil. Turn them over from time to time taking care not to break them. Remove from the pan with a slotted spoon.

Lightly fry the garlic and spring onion for 3 minutes. Add the rest of the vegetables and gently fry for 6 minutes over a medium heat, until they start to brown and soften. Season to taste. Put the tofu back in the wok with the pine kernels, lemon juice and honey. Heat and serve.