Summary

Ingredients

• 100 g almond (s) (almond sticks or almond flakes, approx. 2 handfuls)
• 3 tablespoon desiccated coconut
• 300 g tofu (up to 400 )
• 1 large onion (s), chopped
• 1 clove (s) garlic, pressed or finely chopped
• 1 piece (s) ginger, fresh, about the size a walnut
• 1 tablespoon curry powder (madras curry), mild
• 1 teaspoon curry powder (madras curry), hot
• 0.5 teaspoon ½ turmeric
• 1 dash lemon juice
• 0.25 liter ¼ white wine or cider, apple juice or, if necessary, water
• 2 teaspoons vegetable stock, instant
• 1 large apple, diced (more if necessary)
• 1 large pear (s), diced (more if necessary)
• 1 banana (s), halved lengthways and cut into pieces
• 2 teaspoons sugar or honey
• salt
• Possibly corn starch (Maizena) to thicken
• Oil (peanut oil)

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Instructions

1. Roast the almonds until light brown in a pan without adding any fat, then place in a serving bowl
2. In the same pan, roast the desiccated coconut until light brown (attention - it gets too dark very quickly!) And set aside
3. Dice the tofu and fry in a little hot peanut oil until golden brown, remove from the pan and set aside.
4. Now sauté all the other ingredients from the onions to the wine or apple juice in the same pan. Stir well and add the tofu a little later. Add the vegetable stock and the roasted coconut flakes. Add the fruit pieces and simmer. Season the sauce with the sugar and salt.
5. Tip: If you like, tie with a little Maizena.
6. Serve with the almonds and sour cream.
7. Serve with basmati or fragrant rice.
8. Note: The quantities can be varied - some like it more fruity, others “tofuier”, and still others like more desiccated coconut in the sauce. Either way, it`s delicious.
9. If you use honey, the dish is no longer vegan.