INGREDIENTS

INSTRUCTIONS

Soak first 2 ingredients together while heating the oil to 350
degrees. Remove cubes from soy sauce and drain a few seconds in a
strainer to remove excess soy sauce.  Drop tofu cubes in heated oil
all at once (or in a couple of separate batches if you desire) and
cook till browned and a little crisp on the outside.  Remove from oil
and drain on plate covered with 2 to 3 thicknesses of paper towels.
Leftover soy sauce can be kept and used later.  As the tofu cubes are
cooking (or before you start frying them),  combine the next 3
ingredients together in a skillet.  Cover and put  on medium flame to
simmer for 10 minutes.  Remove lid and mix well  (the frozen spinach
should be thawed and mixable by now).  Leave uncovered over medium
flame to allow some of the juices to cook  off as you make the chaunce.
This is done by heating the ghee or oil  in a butter-warming pot and
adding all the spices listed.  Toast in  oil till the fragrance of the
spices fills the kitchen and the spices  appear to be browned.  Pour
into cooking vegetables immediately, add  soy sauce and mix thoroughly
till tomatoes break up.  Turn off heat, add cooked tofu cubes, and
cover for a few minutes  before serving.  Makes 8 entree-sized servings
or twice as many side  dish sized servings.  Kathy Hoshijo, "Kathy
Cooks -- Vegetarian, Low Cholesterol  Posted by  Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

A Message from our Provider:

“Find God and you find everything”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 0mg
Sodium: 1118.6mg
Potassium: 887.7mg
Carbohydrates: 17.1g
Fiber: 7.9g
Sugar: 5.5g
Protein: 13.5g