Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Cake |
2 cups | Peanut oil |
1 \N | Onion -- chopped |
3 \N | Cloves garlic -- minced |
1 teaspoon | Ginger root -- grated |
3 \N | Whole carrots -- chopped |
½ \N | Head cabbage -- cored and |
\N \N | Shredded |
1 \N | Chili pepper -- seeded and |
\N \N | Chopped |
½ can | Tomato paste |
¼ cup | Peanut butter |
¼ cup | Fresh lemon juice |
2 tablespoons | Fresh parsley -- chopped |
1 teaspoon | Salt |
½ teaspoon | Pepper |
1 tablespoon | Cilantro -- chopped |
¼ teaspoon | Thyme |
\N \N | Firm tofu |
Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper towel to drain; pour off all but 3 tablespoons peanut oil. Saute onion, garlic, and ginger root in 3 tablespoons peanut oil until soft. Add the carrots, cabbage, and pepper. Stir-fry until vegetables are tender-crisp. Add the tomato paste, peanut butter, lemon juice, parsley, salt, pepper, cilantro, thyme, and tofu. Cook for 5 minutes, stirring to coat vegetables and tofu with sauce.
Recipe By : Elizabeth Powell File