Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetarian - Tofu In A Hurry
Famous Authors (View All Authors)
Vegetarian - Tofu In A Hurry Post by :funkystylee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3498

Click below to download : Vegetarian - Tofu In A Hurry (Format : PDF)

Vegetarian - Tofu In A Hurry

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.

If you like this book please share to your friends :

Vegetarian - Corn Stuffed Tomatoes Vegetarian - Corn Stuffed Tomatoes

Vegetarian - Corn Stuffed Tomatoes
6 large tomatoes 1/2 tsp. salt, optional 1/2 cup plain or Italian-seasoned bread crumbs 2 cups frozen corn, thawed 2 TBL. EACH chopped green pepper, celery AND onion 2 TBL. half & half cream 1 TBL. butter or margarine, melted 2 TBL. shredded mozzarella cheese 1/4 cup water Preheat oven to 350 degrees. Cut a thin slice off the top of each tomato, scoop out and discard pulp. Sprinkle salt inside tomatoes,if desired. Invert on paper towel to drain. Combine bread crumbs,

Vegetarian - Tofu -  Tofu Vegetable Hot Pot Vegetarian - Tofu - Tofu Vegetable Hot Pot

Vegetarian - Tofu -  Tofu Vegetable Hot Pot
1 teaspoon vegetable oil cooking spray 1 cup thinly sliced shallots 1 tablespoon matchstick-cut peeled fresh ginger 1 teaspoon ground turmeric 1 serrano chile, thinly sliced 1 clove garlic, minced 1 1/2 cups shredded green cabbage 1 cup sliced shiitake mushroom caps (about 3 ounces) 1/2 cup (1/4-inch-thick) diagonally cut carrot 1 cup water 1/4 cup low-sodium soy sauce 1/2 teaspoon sea salt 1 (14 ounce) can light coconut milk 1 pound water-packed firm tofu, drained and cut into 1-inch cubes 2 tomatoes, cut into 1-inch-thick wedges 1/2 cup torn basil leaves 1/4 cup (1-inch) sliced green onions 2 cups hot