Ginger curry

5 servings

Ingredients

Quantity Ingredient
1 pounds Firm tofu
1 each 1\" slice ginger, peeled
2 eaches Cloves garlic
6 tablespoons Water
2 tablespoons Peanut butter
1 tablespoon Soy sauce
2 teaspoons Mild curry powder
1 pinch Cayenne
1 tablespoon Oil
1 medium Onion, chopped
2 cups Soy milk
½ teaspoon Salt
¼ teaspoon Black pepper
⅔ cup Green peas, fresh/frozen
⅓ cup Toasted almonds

Directions

Cut tofu into thin strips about ¼" by ¾" by 1½". 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

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