| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Ethnic, Vegetarian |
5 |
Servings |
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 |
INSTRUCTIONS
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
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