Spiced tofu stir-fry from The Tofu Cookbook by Becky Johnson

Name: Spiced tofu stir-fry from The Tofu Cookbook by Becky Johnson
Ingredients: salt; ground black pepper; 15 ml/1 tbsp maple syrup; 15 ml/1 tbsp lime juice; 50 g/2 oz/scant ½ cup pine nuts; 115 g/4 oz fine green beans, halved; 1 large courgette (zucchini), sliced; 225 g/8 oz/generous 3 cups brown-cap (cremini) mushrooms, halved or quartered, if necessary; 1 yellow (bell) pepper, seeded and sliced; 10 ml/2 tsp ground cumin; 15 ml/1 tbsp paprika; 5 ml/1 tsp ground ginger; good pinch of cayenne pepper; 15 ml/1 tbsp caster (superfine) sugar; 275 g/10 oz firm tofu, drained; 60 ml/4 tbsp olive oil; 2 garlic cloves, crushed; 1 bunch of spring onions (scallions), sliced; 1 red (bell) pepper, seeded and sliced

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Any cooked vegetable could be added to this tasty stir-fry but it is always a good idea to try to achieve a contrast in colours and textures to make the dish more interesting.

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Ingredients

salt
ground black pepper
15 ml/1 tbsp maple syrup
15 ml/1 tbsp lime juice
50 g/2 oz/scant ½ cup pine nuts
115 g/4 oz fine green beans, halved
1 large courgette (zucchini), sliced
225 g/8 oz/generous 3 cups brown-cap (cremini) mushrooms, halved or quartered, if necessary
1 yellow (bell) pepper, seeded and sliced
10 ml/2 tsp ground cumin
15 ml/1 tbsp paprika
5 ml/1 tsp ground ginger
good pinch of cayenne pepper
15 ml/1 tbsp caster (superfine) sugar
275 g/10 oz firm tofu, drained
60 ml/4 tbsp olive oil
2 garlic cloves, crushed
1 bunch of spring onions (scallions), sliced
1 red (bell) pepper, seeded and sliced