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Ginger Curry ethnic, main dish, vegetarian 1 lb firm tofu 1 each 1 slice ginger, peeled 2 each cloves garlic 6 tablespoon water 2 tablespoon peanut butter 1 tablespoon soy sauce 2 teaspoon mild curry powder 1 pinch cayenne 1 tablespoon oil 1 medium onion, chopped 2 cup soy milk 1/2 teaspoon salt 1/4 teaspoon black pepper 2/3 cup green peas, fresh/frozen 1/3 cup toasted almonds 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 Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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