Ginger Curry

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu
1		Ginger - peeled
2		Garlic
6 tablespoons	90ml	Water
2 tablespoons	30ml	Peanut butter
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Mild curry powder
1		Cayenne
1 tablespoon	15ml	Oil
1 tablespoon	15ml	Onion - chopped (medium)
2 cups	474ml	Soy milk
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2/3 cup	157ml	Green peas - fresh/frozen
1/3 cup	30g / 1.1oz	Toasted almonds

Recipe Instructions

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 tsp. curry powder and cayenne. Pour mixture over the prepared tofu pieces. Gently turn and press tofu till all the liquid is absorbed.

In a large skillet, heat oil and saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu and continue to fry till tofu starts to brown. Pour in soy milk, salt and pepper. Bring to a simmer and add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds.

"Vegetarian Times" March, 1992

Source:
Born to Grill, Jamison & Jamison

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