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Ginger Curry


Home | Recipes | G
Ethnic Vegetarian

Ingredients:

  • 1 lb Firm tofu
  • 1 1" slice ginger, peeled
  • 2 Cloves garlic
  • 6 tb Water
  • 2 tb Peanut butter
  • 1 tb Soy sauce
  • 2 ts Mild curry powder
  • 1 pn Cayenne
  • 1 tb Oil
  • 1 md Onion, chopped
  • 2 c Soy milk
  • 1/2 ts Salt
  • 1/4 ts Black pepper
  • 2/3 c Green peas, fresh/frozen
  • 1/3 c Toasted almonds

Directions:

Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini