Ginger Curry
Yield
5 servingsPrep
20 minCook
8 minReady
28 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
firm |
|
| 1 | each |
ginger
sliced in one inches |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 6 | tablespoons |
water
|
|
| 2 | tablespoons |
peanut butter
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
curry powder
mild |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cups |
soy milk
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅔ | cup |
green peas
fresh/frozen |
|
| ⅓ | cup |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
firm |
|
| 1 | each |
ginger
sliced in one inches |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 9E+1 | ml |
water
|
|
| 3E+1 | ml |
peanut butter
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
curry powder
mild |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 473 | ml |
soy milk
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 158 | ml |
green peas
fresh/frozen |
|
| 79 | ml |
almonds
toasted |
*
|
Directions
Cut tofu into thin strips about ¼ inch by ¾ inch by 1½ inch.
Set aside.
In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 teaspoon curry powder and cayenne.
Pour mixture over the prepared tofu pieces.
Gently turn and press tofu until all the liquid is absorbed.
In a large skillet, heat oil and sauté onion until translucent.
Add remaining curry powder.
Stir fry for 1 minute, then add tofu and continue to fry until 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.
