Spiced Tofu Stir-Fry

Don't judge this one because of the tofu until you try it - it is one of the yummiest stir-fry's I have ever had! I really do like it with the tofu, but if you don't want to do that I'm sure you could replace the tofu with chicken and it would be delicious as well! The recipe suggests you serve this with noodles or egg-fried rice. We just eat it plain. :) The flavor is delicious!

And sorry Bekah that it took me so long to get this up: the recipe book was missing until this weekend!

Ingredients:
2 tsp. ground cumin
1 tbsp. paprika
1 tsp. ground ginger
good pinch of cayenne pepper
1 tbsp. sugar
10 ounces tofu (at the store they have different densities and consistencies so get the one that is firmer and says it is good for stir-fry)
4 tbsp. oil (you can use less than this)
2 garlic cloves, crushed
1 bunch scallions, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
8 ounces (generous 3 cups) cremini mushrooms, halved, quartered, or sliced (I get the cheaper kind, pre-sliced)
1 large zucchini, sliced
4 ounces haricots verts, halved (I used green beans, or you can even do w/o)
scant 1/2 cup pine nuts
1 tbsp. lime juice
1 tbsp. honey
salt and pepper

1. Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of seasoning. Cut the tofu into cubes (if you're afraid you won't like the texture you can do very small cubes... we do about 1/2 inch) and coat them in the spice mixture.

2. 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.

3. 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.

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