| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | Cake | |
| 2 | c | Peanut oil |
| 1 | Onion — chopped | |
| 3 | Cloves garlic — minced | |
| 1 | ts | Ginger root — grated |
| 3 | Whole carrots — chopped | |
| 1/2 | Head cabbage — cored and | |
| Shredded | ||
| 1 | Chili pepper — seeded and | |
| Chopped | ||
| 1/2 | cn | Tomato paste |
| 1/4 | c | Peanut butter |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Fresh parsley — chopped |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Cilantro — chopped |
| 1/4 | ts | Thyme |
| Firm tofu |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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