Title: Ginger Curry
Categories: Ethnic Vegetarian
Yield: 5 Servings

1	lb	Firm tofu
1		1" slice ginger, peeled
2		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

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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