Ginger Curry

Servings: 5
Ingredients:

1 lb Firm tofu
1 ea 1' slice ginger, peeled
2 ea Cloves garlic
6 tb Water
2 tb Peanut butter
1 tb Soy sauce
2 ts Mild curry powder
1 pn Cayenne
1 tb Oil
1 md Onion, chopped
2 c  Soy milk
1/2 ts Salt
1/4 ts Black pepper
2/3 c  Green peas, fresh/frozen
1/3 c  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 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

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