Curried peas and tofu

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The name sounds sick I know, but it was actually not bad. I give this a 7. Now, keep in mind it’s tofu, so if you hate it, you’ll hate the whole dish. But, I would make this again. I found the recipe from my Fine Cooking magazine, and I put my changes below in bold.

WP_20151113_002

Curried Peas and Tofu

by Kathy Brennan, Caroline Campion from Fine Cooking
Issue 135

2 Tbs. olive oil

1/2 medium yellow onion, coarsely chopped

2 1/8-inch-thick slices fresh ginger, smashed I just did about 1 tsp. of finely grated ginger

1 clove garlic, smashed

Kosher salt

2 tsp. mild curry powder

1/2 tsp. ground cumin I did smoked paprika instead, and probably used about 1/4 tsp.

2/3 cup stirred coconut milk

1 cup shelled fresh peas or frozen peas, thawed

1 14- to 17-oz. package firm or extra-firm tofu, drained and cut into 1/2-inch cubes

1 tsp. fresh lime juice I forgot about this

Instructions can be found here:

http://www.finecooking.com/recipes/curried-peas-tofu.aspx

Recipe ingredients retrieved 11/13/15 from:

http://www.finecooking.com/recipes/curried-peas-tofu.aspx

 

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