LEAN, GREEN AND SUPREME
Spicy tofu stir-up
Prep time 20 minutes Cook time 25 minutes Makes 4
INGREDIENTS
• 4 tbsp vegetable oil • 175g firm tofu, drained and cut into 2.5cm cubes • 115g carrots, peeled and cut into 2.5cm cubes • 150g cauliflower, cut into 2.5cm florets • 2 bay leaves • 1 tsp ground coriander • 1 tsp ground cumin • ½ tsp ground turmeric • ½ tsp chilli powder • ½ a small cabbage (about 200g), finely shredded • 115g garden peas, fresh or frozen (boiled until tender, if fresh) • 1 tsp salt, or to taste • 4–5 fresh green chillies, seeded (use fewer if you prefer less heat) • 2 ripe tomatoes, cut into chunks • A bunch of fresh coriander leaves, chopped • Flatbreads and boiled rice, to serve
For the five-spice mix
• ½ tsp black or brown mustard seeds • ½ tsp cumin seeds • ½ tsp fennel seeds • ½ tsp nigella seeds • 6 fenugreek seeds
METHOD
1 Heat 2 tbsp of the oil in a non-stick pan until it reaches smoking point, then reduce the heat slightly and add the tofu (you may need to add in batches). Stir-fry for about 3–4 minutes, until it turns golden. Remove from the pan and put to one side.
Heat another 1 tbsp oil, then
