2 packages Tofu, extra firm
2 large Red Bell peppers
1 small Cabbage, sliced
3 tablespoons Oil
1 Tablespoon Tamarind Concentrate, mixed with ½ cup of water
2 teaspoons Cumin
2 teaspoons Salt
½ teaspoon Turmeric
½ teaspoon Black pepper
½ teaspoon Red chili powder
2 Tablespoons Ginger Root, finely shredded
½ cup Stevia
Mix together gravy ingredients in food processor and set aside.
Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes. Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
Sweet and Sour Tofu tastes great served over plain rice, Spicy Cauliflower and Turnips, and Tor Dal .