| 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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