INGREDIENTS
Light drizzle of olive oil (to cook in)
300 g
organic tofu (firm)
1
shallot (minced (or white onion))
1 clove
garlic (minced)
1 tsp
fresh ginger (minced)
2
inch piece red chilli (de-seeded, finely sliced)
1 tsp
coriander powder
1/2 tsp
cumin powder
1 tbsp
pure maple syrup
1 tsp
mirin (or rice vinegar)
2 tsp
tamari
3 tbsp
crunchy peanut butter
1/2 cup
coconut milk
Juice of half a lime
1 1/2
carrots
1 1/2
zucchinis
1
fennel bulb
1 1/2 cups
mung beans
2
baby cucumbers
1 tbsp
extra virgin olive oil
1 tsp
mirin (or rice vinegar)
1 tsp
tamari
1/2 tsp
pure maple syrup
1/2 tsp
fresh ginger (peeled and minced)
1
cm piece red chilli (de-seeded, minced)
Juice of 1 lime