Ginger curry
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu |
| 1 | each | 1\" slice ginger, peeled |
| 2 | eaches | Cloves garlic |
| 6 | tablespoons | Water |
| 2 | tablespoons | Peanut butter |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Mild curry powder |
| 1 | pinch | Cayenne |
| 1 | tablespoon | Oil |
| 1 | medium | Onion, chopped |
| 2 | cups | Soy milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ⅔ | cup | Green peas, fresh/frozen |
| ⅓ | cup | Toasted almonds |
Directions
Cut tofu into thin strips about ¼" by ¾" by 1½". Set aside.
In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed.
In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes.
Just before serving, stir in the almonds.
"Vegetarian Times" March, 1992