1 tsp grated fresh ginger (or ¼ tsp dry ginger)
½ tsp chili powder
1 tsp ground cumin (dry spice)
1 tsp ground coriander (dry spice)
2 Tbsp canola oil
12 oz extra firm tofu, cut into small cubes1 small white
onion, cut into small wedges
1 ½ cups broccoli, cut into bite size florets
2 cloves garlic, finely minced
1 cup cauliflower, cut into bite size florets

Preheat a big wok or nonstick pan over high heat.

  1. Add the dry coriander and cumin and dry-fry for a minute. Stir frequently to avoid sticking and scorching.
  2. Carefully add the oil, garlic, and chili powder while avoiding splatters, and mix everything well to avoid sticking. Stirring takes
    two minutes.
  3. Add the onion and cook for a further two minutes. By swirling the spices often, be sure not to burn them.
  4. Add the broccoli and cauliflower and boil them just until they are soft but still have brilliant color.
  5. Include the tofu and fully combine until heated through and spice-coated.
  6. Add a squeeze of lemon at the end, and enjoy!