1. Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator. 2. In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick. 3. While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown. 4. Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm. 5. Serve over rice with a pot of soy chai. ---------------------------------------------------------------------------
Nutrition
Ingredients
