Warm up the wok well, Take 1 tablespoon oil and stir to grease the walls. Skip the cashews during 2 minutes, or until they are golden browned; drain them on absorbent paper.
Skip the tofu during 2-3 minutes to equip it; drain it and set it up. Skip the leek 2 minutes until it is soft; take it out and set it up.
Put the other tablespoon of oil and, When it is hot, sauté the spices with garlic over medium heat 1-2 minutes, until the mustard seeds pop.
Add the juice and sugar and when it starts to boil, cover the wok and let it cook over a quick heat for 5 minutes, or until the pumpkin is tender. Reincorpoore leek, remove everything and serve the sauté with the cashews on top
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