Ginger Curry
| Yield: | 5 Servings |
| Categories: | Ethnic, Vegetarian |
| 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 |
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