Tofu And Green Peas In Brown Curry

Recipe Ingredients

1 tablespoon	15ml	Oil
2 tablespoons	30ml	Onions (preferably red) - very thinly sliced (large)
2 tablespoons	30ml	Light soy sauce - (optional)
		= (sold at Asian markets)
2		Cinnamon sticks - (2" to 3" long)
1 teaspoon	5ml	Cloves
6		Black peppercorns
2		Jalapeños - seeded, diced
1 tablespoon	15ml	Minced ginger root
2 1/2 cups	592ml	Peas - thawed if frozen
1 teaspoon	5ml	Curry powder
1 cup	237ml	Water
12 oz	340g	Extra-firm tofu - cut 1/2" pieces
2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

Heat the oil in a large casserole or heavy-bottomed pot over medium heat. Add the onions, cover the pot and allow to simmer over very low heat until the onions turn soft and rich brown in color, about 2 to 2 1/2 hours, stirring thoroughly every 10 minutes or so.

Add the soy sauce and simmer for about 15 more minutes. Turn off the heat. For optimum flavor, allow the sauce to cool and refrigerate several hours or overnight. (If the sauce is cooked early in the morning, it will develop a rich flavor by evening.)

When ready to serve the dish, heat the sauce in a large casserole or pot over medium heat.

Meanwhile, place the cinnamon, cloves and peppercorns in a skillet over low heat and roast until fragrant, 2 minutes. Add to the sauce. Add the jalapeños and ginger and cook 2 minutes. Stir in the peas and curry powder and cook 2 to 3 minutes, stirring occasionally.

Add the water, cover the pot and simmer until the peas are soft, about 15 minutes. Add the tofu, sugar and salt and simmer for about 10 minutes. Serve hot.

This recipe yields 4 servings.

Each serving: 217 calories; 769 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 27 grams carbohydrates; 13 grams protein; 7.50 grams fiber.

Source:
The Los Angeles Times, 05-29-2002

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