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Tofu Curry In A Hurry (Mom's)

This Tofu Curry In A Hurry (Mom's) recipe uses Frozen Peas, Firm Tofu, Canola Oil, Cumin Seed, and Fresh Ginger. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 lb
• 1 tbsp
• 2 tsp
• 1 1/2 tbsp
• 1
• 3/4 lb
• 2 tsp
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Press the tofu for 10-15 minutes.

2. 2

   Place another plate on top and weight that plate with something heavy like a big can of tomatoes.

3. 3

   Drain the liquid.

4. 4

   Cut the tofu into 1/2" cubes.

5. 5

   Heat oil in a large skillet or wok.

6. 6

   Stir in cumin seeds and cook for a second or two.

7. 7

   Stir in the ginger and chili pepper and saute for another few seconds.

8. 8

   Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.

9. 9

   Stir in tomatoes, 2 tsp curry powder, and the turmeric.

10. 10

    Cook for 3 minutes, stirring frequently.

11. 11

    Taste and add more curry powder if the curry taste isn't strong enough.

12. 12

    Stir in the peas, cilantro and tamari to taste.

13. 13

    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.

14. 14

    Add 1-2 cups shredded raw cabbage with the tomatoes

15. 15

    Saute 1 large thinly sliced onion before adding tofu

16. 16

    Use 2 large cloves of minced garlic instead of, or in addition to the ginger.