Coriander and lime spinach salad

I say "salad", in reality this is a quick stir fry (I'm new to having a gas hob all of my own to play with) served over baby leaf spinach. The quick stir frying of the vegetables leaves them quite juicy and crisp though, and the fragrant sweet and sour marinade makes it all quite lively. I used turkey and tofu in this as it happened to be what I had to hand, but chicken etc. would all work very well too.

2 heaped tbsp firm tofu cubes

1 heaped tbsp turkey thigh cubes

1/6th lime, juiced

1 tsp agave syrup (or 2 tsp light brown sugar)

2 tsp fish sauce

Grapeseed oil

1" piece ginger, finely julienned

1 spring onion, sliced thin on the diagonal

3 chestnut mushrooms, quartered

1/3 yellow pepper, cubed

Few sprigs fresh coriander, chopped

2 handfuls spinach leaves, well drained and roughly torn

Handful or two of beansprouts [optional]

Mix the lime juice, agave syrup and fish sauce in a small bowl. Add the tofu and turkey, mix gently, and leave to marinate. Prepare the remaining vegetables.

Heat up some oil in a small pan, and add the drained tofu and turkey. (Reserve marinade.) Cook to a slight sizzle until the turkey is done and the tofu has taken on some colour to slight crispiness. Leave to one side off the heat.

Meanwhile in a wok, heat up a little oil to medium-high. Add the ginger, and cook until turning slightly translucent, after 30 seconds or so.

Add yellow pepper, and stir fry for 30 - 45 seconds before adding the mushrooms. Cook for another minute or so until just tender.

Stir in the spring onion, mix through, then tip in the tofu and turkey. Pour in any remaining marinade, and mix it all together for 30 seconds. Taste, and add more fish sauce if required.

Take off the heat, stir in the coriander leaf and serve over the torn spinach (and beansprouts, if you have them.) Enjoy!