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Ginger curry
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| Artist: |
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| Categories: |
Asian, Chinese, Curries, Entrees, Ethnic, Ginger, Herbs & Spices, Vegetarian |
| Yield: |
5 |
| Rating: |
0 |
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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
| med | 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 |
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Procedures:
| 1 | Cut tofu into thin strips about ? by ? by 1 ?. | | 2 | Set aside. | | 3 | In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. | | 4 | Pour mixture over the prepared tofu pieces. | | 5 | Gently turn & press tofu till all the liquid is absorbed. | | 6 | In a large skillet, heat oil & saute onion till translucent. | | 7 | Add remaining curry powder. | | 8 | Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. | | 9 | Pour in soy milk, salt & pepper. | | 10 | Bring to a simmer & add peas. | | 11 | Cook for a further 3 minutes. | | 12 | Just before serving, stir in the almonds. | | 13 | "vegetarian times" march, 199 |
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