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A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with
a spice filled welcome addition to Jewish cookbooks: A celebration of Jewish cuisine that came from the interaction
Bring soy, garlic, ginger and sake to a boil in wok. Add tofu, cover and simmer for 5 minutes. Remove tofu; set aside.
Sprinkle eggplant slices with salt. Leave in a strainer for 30 minutes. In a large cast iron pan heat remaining
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Strain marinade from
