This is a spiced-up version of the classic South-East Asian dish. It is nutritious, refreshing and delicious and goes well with any meal. The most common sprouts are from mung beans and are available in grocery stores.
SERVES 4 to 6
2 tablespoons vegetable oil
200g firm tofu, cut into ½-inch/1-cm cubes
½ teaspoon turmeric powder
Salt to taste
200g sprouted beans
1 medium capsicum, de-seeded and sliced lengthwise
½ teaspoon ground cumin
Red chilli powder to taste
1. Place the tofu in a bowl. Add the turmeric powder and ½ teaspoon salt and mix.
2. Heat the oil in a medium pan over medium-low heat. Add the tofu and cook until lightly browned, turning occasionally. Remove to a plate.
3. Add the sprouts and capsicum to the same heated pan. Add the cumin powder, red chilli powder and salt to taste. Mix well. Cover and cook until the capsicum is just tender.
4. Add the tofu and gently toss to combine. Remove from the heat.
5. Serve hot.