Guest guest Posted May 8, 2000 Report Share Posted May 8, 2000 * Exported from MasterCook * Mattar Tofu Recipe By :Tofu and Soyfoods Cookery - Peter Golbitz Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound firm tofu -- cut into 1/2-inch cubes 2 tablespoons grated fresh ginger root OR 1 teaspoon powdered ginger 1 medium onion -- minced 1 tablespoon garam masala or curry powder 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground coriander pinch cayenne 1/4 cup water or vegetable stock 1 14 oz can diced tomatoes with juice 1 1/2 cups frozen baby peas (petit pois) 1 teaspoon liquid sweetener, sugar, or alternative Dry-fry the tofu cubes in a large nonstick skillet over high heat until they are golden on two sides. Remove from the pan and set aside. Add the ginger and garlic to the hot pan, and steam-fry over high heat with a little bit of water for 1 minute. Add the onion and steam-fry until it is soft, about 5 minutes. Add the seasonings and 1/4 cup water or stock, and stir well. Add the tomatoes, peas, tofu, and sweetener, and simmer 10 minutes. Serve over basmati or other rice. - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 4g Total Fat; (41% calories from fat); 7g Protein; 5g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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