 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large | Onion, chopped | 1 1/3 | small | Peppers, sweet, red, raw, chopped | 1 1/3 | small | green pepper, finely chopped | 1/4 | head, medium (5-6" dia) | Cauliflower | 1/3 | medium | zucchini | 1 1/4 | cups | chickpeas (15oz can) | 2/3 | block | Tofu, firm | 2/3 | tablespoon | canola oil | 2/3 | teaspoon | sesame oil | 1 1/4 | cans (15 oz) | coconut milk, canned, low fat | 1 7/8 | large | Mushrooms, Sliced | 1 1/4 | tablespoons | curry powder (or 1 tbsp of red curry paste) | 2/3 | package (12 oz) | bean sprouts | 2/3 | tablespoon | peanut butter | 1 1/4 | medium | Carrots, raw | 72 | leaves | Cabbage, baby bok choy, raw, 4-5 stalks, cut into 1 1/2 inch pieces |
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Steps
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Sequence
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Step
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| | 1 | Slice or chop, as appropriate, vegetables. | | 2 | Slice tofu into narrow strips | | 3 | sautee tofu in oils until pale golden on either side | | 4 | Remove tofu from pan, put in vegetables (except bean sprouts), onions first and then carrots, and then all others. Add about 1/3 cup water and put lid on pan and let veggies steam for about ten minutes. | | 5 | Mix curry powder/paste with peanut butter and coconut milk and add to pan. Bring to slow boil. | | 6 | Put in bean sprouts, simmer for 5 more minutes. | | 7 | Serve with rice or noodles. |
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