Recipe - Ginger Curry

1 pound Firm tofu
1 1" slice ginger, peeled
2 Cloves garlic
6 tablespoon Water
2 tablespoon Peanut butter
1 tablespoon Soy sauce
2 teaspoon Mild curry powder
1 pn Cayenne
1 tablespoon Oil
1 md Onion, chopped
2 cup Soy milk
One half teaspoon Salt
One fourth teaspoon Black pepper
2/3 cup Green peas, fresh/frozen
1/3 cup 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 & 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini