RisaG posted 02-19-99
* Exported from MasterCook *
Tofu Curry in a Hurry (Mom's )
Recipe By : Recipes From an Ecological Kitchen,Lorna Sass (S. Badian)
Serving Size : 1 Preparation Time :0:00
Categories : Tofu Indian
Vegetarian Vegan
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm tofu
1 tablespoon canola oil
2 teaspoons cumin seed
1-1/2 tablespoons fresh ginger -- grated
1 small chili pepper -- or pinch cayenne
pepper
3/4 pound ripe tomatoes -- cored and finely
chopped
2 teaspoons curry powder -- (2 to 3)
1/2 teaspoon ground turmeric
1 cup frozen peas --thawed
3 tablespoons fresh cilantro or parsley -- chopped
tamari or soy sauce
Press the tofu for 10-15 minutes. You do this by putting the block of tofu on a plate. Place another plate on top and weight that plate with something heavy like a big can of
tomatoes. Drain the liquid. You can skip this step but it makes the tofu a little meatier and less watery.
Cut the tofu into 1/2" cubes.
Heat oil in a large skillet or wok. Stir in cumin seeds and cook for a second or two. Stir in the ginger and chili pepper and saute for another few seconds.
Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
Stir in tomatoes, 2 tsp. curry powder, and the turmeric. Cook for 3 minutes, stirring frequently. Taste and add more curry powder if the curry taste isn't strong enough.
Stir in the peas, cilantro and tamari to taste. Continue to cook, stirring frequently until most of the liquid released by the tomatoes has evaporated and the peas are cooked, about 1-2 minutes.