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Title: Ginger Curry
Yield: 5 Servings

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

Instructions

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

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