Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ed3d9de0a93f44a6bb2db3817367475f",
    "updated": "2025-05-11T20:18:38.040Z",
    "title": "Chinese Orange Tofu with Peppers & Pineapple",
    "subtitle": null,
    "description": "Created to suit Western preferences, this dish offers a twist on the popular sweet and sour style commonly found in Chinese takeaways and restaurants. It uses fresh orange juice for natural sweetness, orange zest for a bright tang, and a touch of garlic and ginger to enhance the aroma. If you enjoy sweet and sour flavors, this recipe is sure to please.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oil for shallow frying (vegetable, groundnut or coconut).",
          "firm tofu"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "oil (vegetable, groundnut or coconut).",
          "green (bell) pepper, roughly chopped",
          "carrot, cut into bite-sized slices",
          "grated fresh ginger",
          "grated garlic",
          "grated orange zest",
          "orange juice",
          "sugar",
          "tomato purée (paste).",
          "rice vinegar or white wine vinegar",
          "handful of pineapple chunks",
          "comflour (cornstarch) mixed with 4 tbsp water"
        ]
      }
    ],
    "instructions": [
      "Heat the oil for shallow frying in a large saucepan to 180°C (350°F). The oil should be deep enough for the tofu pieces to float without touching the bottom.",
      "Cut the tofu into bite-sized pieces and pat them dry with kitchen paper. Carefully add the tofu to the hot oil in batches and fry until golden brown.",
      "Remove the tofu and drain on kitchen paper, then set aside.",
      "Heat the oil for the sauce in a wok or frying pan. Gently cook the green pepper and carrot over medium-low heat until softened, then add the ginger, garlic, and grated orange zest. Fry until fragrant.",
      "Transfer the cooked vegetables to a bowl and set aside.",
      "In a large saucepan, combine the orange juice, sugar, tomato purée, and rice vinegar. Place over medium heat and bring to a boil.",
      "Add the softened vegetables and pineapple chunks to the sauce, then simmer for an additional 5 minutes.",
      "Stir the cornflour mixture and gradually pour it into the sauce while stirring constantly until the sauce reaches your desired thickness.",
      "Gently fold the tofu into the sauce to warm through, then serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]