Ginger Curry Recipe

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Ginger Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Ginger Curry

 

Ingredients

1 lb 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



 

Preparation

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

 

 

Servings: 5

 

 

 

 


 

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