Spicy stir fried vegetables

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

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