Spicy stir fried vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Cake | |
| 2 | cups | Peanut oil |
| 1 | Onion -- chopped | |
| 3 | Cloves garlic -- minced | |
| 1 | teaspoon | Ginger root -- grated |
| 3 | Whole carrots -- chopped | |
| ½ | Head cabbage -- cored and | |
| Shredded | ||
| 1 | Chili pepper -- seeded and | |
| 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 |
| Firm tofu | ||
Directions
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