SPICED TOFU STIR-FRY The colors in this aromatic, stir-fry are as pleasing to the eye as the flavors are to the palate. Serve with noodles or egg-fried rice. 2 teaspoons ground cumin 1 tablespoon paprika 1 teaspoon ground ginger Good pinch of cayenne pepper 1 tablespoon sugar 10 ounces tofu 4 tablespoons oil 2 garlic cloves, crushed 1 bunch scallions, sliced 1 red bell pepper, seeded and sliced 1 yellow bell seeded and sliced 8 ounces (generous 3 cups) cremini mushrooms, halved or quartered if necessary 1 large zucchini, sliced 4 ounces haricots verts, halved Scant 1/2 cup pine nuts 1 tablespoon lime juice 1 tablespoon honey Salt and pepper

Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of seasoning. Cut the tofu into cubes and coat them in the spice mixture.

Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much). Remove with a slotted spoon. Wipe out the pan with paper towels.

Add the remaining oil to the pan and cook the garlic and scallions for 3 minutes. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften and turn golden. Season well.

Return the tofu to the pan with the pine nuts, lime juice and honey. Heat thoroughly and serve immediately.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]