Cook pumpkin in wok with a small amount of water.
Add coriander and asparagus, stir fry.
Add tofu and pine nuts, stir fry until cooked.
Serve with brown rice or as is.

1/4 pumpkin, diced in small pieces
375 gram firm tofu, cut into large strips
2 handful asparagus, cut length-ways in quarters
1 handful coriander, roughly chopped
1 cup of pine nuts