Ginger Curry Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Firm tofu,
1 each: 1" slice ginger, peeled
2 each: Cloves garlic,
6 tbsp: Water,
2 tbsp: Peanut butter,
1 tbsp: Soy sauce,
2 tsp: Mild curry powder,
1 pinch: Cayenne,
1 tbsp: Oil,
1 medium: Onion, chopped
2 cup: Soy milk,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
2/3 cup: Green peas, fresh/frozen
1/3 cup: Toasted almonds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp