4oz/ ½ cup firm tofu cut into blocks or trianglessteamed
To blend into paste
2count peppers from LA MORENA® Chipotle Peppers in Adobo sauce plus 2 teaspoon sauce
2medium sized tomatoes chopped
½“ ginger chopped
3clovesof garlic peeled
For the sauce
1tablespoonlow sodium soy sauce
1teaspooncumin powder
2teaspooncrushed dried oregano
1teaspoonraw sugar/ agave or sweetener of your choice
2teaspoonlemon juiceoptional
¼ - ½cupwater to adjust the consistency
Salt to taste
Couple of twists of pepper
Fistful of chopped fresh cilantro / coriander
Instructions
Press tofu by putting some heavy weight on it to take out as much water as possible.
Meantime blend the tomatoes , ginger , garlic and Chipotle peppers in Adobo sauce until a smooth paste.
Mix all ingredients called for the sauce with ¼ cup of water initially.
Heat up oil in a wok / pan on medium heat.
Once warm add in the chopped onions and a little sprinkle of salt .
Saute for a minute.
Now add in the asparagus and give it a quick mix.
Cook it covered for 2 minutes stirring occasionally .
Add in the carrots and peppers.
Cook for additional 2 minutes.
Now add in the blended puree and the sauce mixture.
Cook covered for 2 minutes .
Add in the zucchini and radish , cook for 1 minute.
Taste test and adjust seasoning if needed.
Add in the steamed tofu and cilantro .
Give it a quick mix .
You may add more water to adjust to desired consistency.
Serve it warm with a side of your choice of grain or rice.
Notes
This curry pairs well with rice, barley ,quinoa or noodles . This recipe spice level is 3 on 5 , 5 being the hottest . You may pan fry tofu and add. You may use fresh veggies of your choice like broccoli, cauliflower , snap peas, green beans , bok choy etc. Store leftover Chipotle Peppers in Adobo sauce in an airtight container in the fridge until next use.