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Masaman Tofu Curry - Vegan

2 shreds mace
6 fenugreek seeds (or finely diced garlic)
1 tablespoon Coriander powder
2 teaspoons Cumin powder
8 black peppercorn (whole)
3 red chili pepper (soaked in water for 20 minutes)
cayenne pepper to taste
1/4 teaspoon turmeric

1 carton tofu - slice 1/8 - 1/4 " thick

soy sauce (for the non-vegetarian substitute fish sauce)
coconut milk
lemon juice or amchoor powder (powder green mangoes)

Gather all the spices and put into frying pan. Turn flame to low
and dry-roast the spices without burning them for a few seconds
(use a fork to stir them around), the color may darken a bit. Turn
off the flame and remove frying pan. Put a 2 teaspoons of lemon
juice into spices and turn flame on low again. The lemon juice
should evaporate fairly quickly. Remove pan from flame and add
one tablespoon of oil to the spices. Put pan on flame again and
stir. One should have a wet sticky curry. Add two tablespoons of
soy sauce. Let some of the soy sauce get absorbed and then turn
flame on medium. Add 2/3 can of coconut milk gradually. Taste
the sauce and add salt as desired. When the coconut milk starts
to bubble, add the slices of tofu in layers into the pan making
sure the sauce covers the tofu. If the sauce doesn't cover all
the slices, shift pan side to side until all slices have been
covered. Simmer dish until done.


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