4 Freedoms Tantra

Aloo Gajjar

3 tbsp ghee or 2 tbsp oil
1 tsp cumin seeds
2 medium potatoes, peeled and cut into 1/2 inch cubes
3 medium carrots, scraped and cubed
1 tsp chili powder
1 tsp ground coriander
1/4 tsp ground turmeric
Salt to taste
Juice of half a lemon

Heat ghee or oil and add cumin seeds
When they begin to crackle add potatoes
Fry for 3-4 minutes then add carrots
Stir the mixture and sprinkle with chili, coriander, turmeric and salt
Stir fry the mixture for 1-2 minutes then cover and cook on low heat for 8-10 minutes
Sprinkle with a little water to help cook carrots
Sprinkle with lemon juice before serving

Apple Galette

Prepare Deluxe Butter Flaky Pastry Dough and refrigerate it for 2-24 hours before using:
Mix together: 1 1/4 cups all-purpose flour
1 tsp sugar
1 tsp salt

Using a pastry blender cut into the flour mixture 1/2 lb cold unsalted butter, until pea-sized
Cut in 1/4 cup solid vegetable shortening or lard
Drizzle the mix with 1/3 cup plus 1 tbsp ice water
Mix together quickly and gently, add a little more ice water if needed
Quickly gather the dough into a ball, press it flat, wrap in plastic and refrigerate

Preheat the oven to 425 degrees F

Roll the dough into an 11 - 12 inch circle and place on a sheet of foil on a baking sheet

Melt, and cool to lukewarm 3 tbsps unsalted butter. Brush a thin coat of butter over the pastry, keep the rest

Sprinkle 1 tbsp sugar over the pastry

Core and slice 2 large Golden Delicious apples into 1/8 inch thick slices

Leaving bare a 1 inch border at the edge, arrange the apple slices in slightly overlapping concentric rings on the pastry

Fold the border of dough over the edge of the apples

Brush the rest of the butter over the apples

Combine and sprinkle over the apples:
3 tbsps sugar
1/8 tsp ground cinnamon

Bake at 425 for 15 minutes
Reduce heat to 350 and bake until pastry is golden brown and crispy - 20 to 30 minutes more

Serve warm or at room temperature the same day you bake it - great on its own or with a dollop of whipped cream or a scoop of vanilla ice cream

Asparagus with Vinaigrette

Vinaigrette:
1 clove garlic minced
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp Basil dried or 1 tbsp fresh chopped
Fresh ground black pepper

Serve at room temperature

Breakfast Biscuits

Basic Biscuit recipe

With a pastry cutter or two knives, cut in 5-6 tbsp cold unsalted butter
Add, all at once, 3/4 cup milk
Mix very quickly, just until the ingredients all stick together

Pecan Biscuits

1 cup walnuts or pecans, in small pieces
Spread half the nuts on the sugar/butter mix in the pan
Spread the other half on the sugar/butter mix on the biscuit dough

Roll the dough into a "log"
Slice into 12 biscuits
Bake in a preheated 450 oven for about 20 minutes

Sesame Onion Biscuits

Broccoli Salad

1/2 cup raisins
3 tbsp balsamic vinegar
1 bunch broccoli, stems cut into 1/4 inch sticks, heads into flowerets
2 tsp lemon juice
1/2 cup coarsely chopped toasted walnuts
1 shallot thinly sliced
1/3 cup olive oil
1 clove garlic, minced
2 tbsp parmesan cheese

Soak raisins in vinegar for an hour
Cook broccoli in boiling water (or steam it) until barely tender. Run under cold water to stop cooking and intensify green colour. Place in bowl and sprinkle with lemon juice.
Drain raisins, reserving vinegar. Add raisins, walnuts and shallot to broccoli.
Make a dressing of reserved vinegar, oil, garlic, cheese, salt and pepper. Pour over the broccoli mix and toss well to coat.
Serve warm or cool.

Brown Rice and Wild Rice Medley

3 cups cooked brown rice
3/4 cup cooked wild rice
1 large onion chopped
1 stalk celery chopped
1/2 green bell pepper chopped
1/2 cup mushrooms, thinly sliced
1/4 cup soya sauce
2 tbsp olive oil

Heat oil in skillet
Add onion, celery, pepper and mushrooms.
Cook, stirring, on medium heat, 5 minutes
Add rices and continue to cook, stirring occasionally 5 minutes
Add soya sauce, mix well, cook 5 more minutes
Serve

Cabbage & Peas Eastern Style

Shred cabbage coarsely
Cook chiles, ginger, mustard, cumin, bay leaves, coriander and salt in the oil on medium heat, stirring constantly for 2 minutes
Add cabbage, saute on low heat until coated and wilted, about 10 minutes
Add water and peas, cover cook medium heat about 10 minutes
Stir in remaining ingredients
Simmer uncovered 10 minutes

Chicken with Lemon and Rosemary

1 roasting chicken
1 whole lemon
1/2 cup rosemary
1 clove garlic
pepper and salt to taste

Preheat oven to 425 degrees F

Rub the exterior of the chicken with the garlic, then insert the garlic clove into the body cavity

Stuff the chicken with rosemary

Roll the lemon on the kitchen counter to loosen up its juices, then pierce it several times with a knife

Stuff the lemon into the chicken and use skewers or twine to truss the chicken

Lightly pepper and salt the chicken--to taste

Bake the chicken at 425 for 10 minutes

Reduce the heat to 375 and bake until done - about 12 minutes per pound.

You can make a sauce or gravy with the pan drippings.

Chickpea Vindaloo

1 tbsp olive oil
1 medium onion -- chopped
2 tsps minced fresh ginger
2 cloves garlic -- minced
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
2 green cardamom pods (or use ground cardamom - 1/2 to 1 tsp)
1 bay leaf
1/4 to 1/2 tsp cayenne
2 cups thinly sliced mushrooms
2 ripe tomatoes, peeled, seeded, & chopped (or 1 cup canned)
2 cups stock (vegetable, chicken etc.)
3 tbsps wine or cider vinegar
2 cups cooked chickpeas (1 can)
2 potatoes, peeled & diced (about 2 cups)
1 tbsp tomato paste
1/2 cup nonfat yogurt
salt & freshly ground black pepper
fresh cilantro sprigs

Heat the oil in a large saute pan.

Cook the onion over medium heat for 2min.

Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft.

Increase the heat to high and stir in the mushrooms and tomatoes.

Cook for 2-3min, or until most of the mushroom liquid has evaporated.

Stir in the vinegar and bring to a boil.

Stir in the chickpeas, the potatoes, the stock, the tomato paste, the yogurt, the salt, and the pepper.

Simmer the vinadloo for 10min, or until the potatoes and chickpeas are tender. Add stock as necessary to keep the stew moist.

Just before serving, correct the seasoning, adding vinegar, salt, or cayenne.

Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yogurt and sprigs of cilantro.

Chilied Red Bean Dip

Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes.

Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add bean liquid if needed to help in pureeing. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.

Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt if desired. If mixture becomes too thick add more bean liquid. Serve warm

Chocolate Mousse Cake

1 pound chopped GOOD chocolate (sweet, semisweet or bittersweet)
8 ounces unsalted butter cut in tablespoons
6 eggs

1. Preheat oven to 425°. Wrap the outside of an 8 inch springform pan in a double layer of aluminum foil. Butter the pan. Line the bottom with a round of buttered waxed paper.
2. Melt the chocolate and butter in a large double boiler over hot water.
3. Put the eggs in a large mixer bowl set over hot water. Beat until they triple in volume (8 - 10 minutes). Fold half the eggs into the melted chocolate until partially blended. Fold in the rest of the eggs just until blended and no streaks remain.
4. Pour into the springform pan. Place in a larger roasting pan and add enough hot water to reach 2/3 of the way up the outside of the springform.
5. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered foil. Bake 10 minutes longer. The cake will look still soft in the middle.
6. Remove from the oven. Let cool on a rack for 45 minutes. Cover and refrigerate until very firm, about 3 hours.
7. Unmold. Cover and refrigerate for up to two weeks.
8. To complete your extravaganza cover with Chocolate Ganache Glaze: Scald 2/3 cup heavy cream. Remove from heat. Add 6 ounces finely chopped, semisweet chocolate. Cover and let stand 5 minutes. Stir until chocolate is fully melted. If you like add your favourite liqueur, one to two teaspoons. Let cool. Spread over cake.

Chutney

Stir together in large pot:
10 medium large juicy apples, cored and chopped
4 red bell peppers, chopped
3 cups seeded Muscat or large dark seedless raisins
2 thin-skinned lemons, seeded and finely chopped
1/2 cup chopped, peeled fresh ginger
2 cloves garlic, minced (I usually add more)
4 1/2 cups light brown sugar
4 cups cider vinegar
2 tsps salt
1/2 teaspoon cayenee

Bring to simmer over low heat, stir often, simmer an hour or two until thick.

Cigarro Burek: Cheese-Filled Phyllo Pastry

• 6 oz Feta cheese, crumbled
• 4 oz Creamed cheese
• 1 Egg, beaten
• 2 tb Chopped fresh parsley
• 1 tb Chopped fresh dill, or 1 tsp dried
• 8 Sheets packaged phyllo dough
• 1/2 c Butter

Makes 40 bureks

Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat.

Preheat the oven to 375F.

Mix the feta and cream cheese with the egg and herbs and set aside.

Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled.

Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.

Cucumbers with Humus

Puree everything together in food processor until creamy.
Slice a seedless (English) cucumber into 1 1/2 inch lengths. Cut each section in half. Scoop out center portion and fill with humus mix.
Use the rest of the humus for dipping with pita bread.

Curry Apple Salad

Curried mayonnaise:
Whisk together in a medium bowl until smooth and light:
2 large egg yolks
2 tbsps fresh lemon juice
1/4 tsp salt
pinch of ground white pepper
Whisk in by drops until the mixture starts to thicken and stiffen:
1 cup of light oil at room temperature

As the sauce begins to thicken - when about one third of the oil has been added - whisk in the oil more steadily making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed whisk vigorously before adding more.

Whisk in:
1 1/2 tsp Dijon mustard
2 tsp curry power (or to taste)
1 tbsp lemon juice

Combine chopped ingredients with curried mayonnaise and serve

Eggplant Parmesan

Heat the wine in a large pot, add the onion and cook, stirring, over medium heat for several minutes. Stir in the garlic and bell pepper and cook, stirring, until tender. Ad the black pepper and tomatoes, cover and cook over low heat for 5 to 10 minutes. Stir in the salt and simmer gently, uncovered, until the sauce thickens, about 1 hour. Add the fresh herbs and simmer a few minutes longer. Season with additional salt if desired. Remove from heat.

Peel the eggplant. Cut the eggplant crosswise into 1/2 inch slices. Layer the slices in a colander, lightly sprinkling with salt between layers. Cover the eggplant with a plate and set a weight on top. Let sit 30 minutes or more; rinse and pat dry

Preheat the oven to 350. Dip the eggplant in stock or water and then in bread crumbs to coat. Place on a lightly greased baking sheet. Bake until tender about 30 minutes.

Spread a thin layer of tomato sauce on the bottom of a 8 inch square pan. Arrange half the eggplant slices on top. Sprinkle about 1/3 of the mozzarella over the eggplant. Spread on a thicker layer of sauce and sprinkle on half the parmesan. Add a layer of all the ricotta. Repeat layers: sauce, eggplant, mozzarella, sauce, parmesan.

Bake covered until heated through, about 30 minutes. Uncover, scatter the remaining mozzarella on top and bake until the cheese is melted and bubbly, about 10 minutes. Remove from oven and let sit a few minutes before serving.

Ginger Soy Vinaigrette

With the machine running , slowly pour through the feed tube and process until smooth:
1/2 cup peanut or vegetable oil
Serve on a mixed green salad

Huevos Rancheros - "Cowboy Eggs"

In 2 tbsp oil, medium heat, cook onion and garlic until transparent
Add tomatoes, cook 5 minutes, stirring
Add spice mixture and 2 cups water
Stir a lot and simmer 20 minutes
(Note if you don't have fresh tomatoes used canned and cut amount of water used)

Crack eggs into a saucer
Slide them into the pan
Poach in the sauce until whites are set
Serve with thinly sliced cheese, chopped fresh cilantro, soft flour tortillas or thick lightly toasted brown bread

Noodle Salad Asian Style

Soak rice noodles in very hot water for 20-30 minutes until tender, but still "al dente", don't over soak!

Rinse them well under cold running water, drain thoroughly and mix with a little oil to keep them from sticking

Mix together sesame oil, soy sauce, vinegar, sugar, chili oil and add to noodles--mix very well so each noodle is coated with sauce

Toss in other ingredients

Chill for several hours before serving to let flavors blend

Pistachio and Grape-Studded Quinoa Salad

In a medium saucepan, place the water, apple juice, and minced ginger, and bring the mixture to a boil. Add the quinoa, cover, reduce the heat, and simmer for 15 minutes or until tender. Drain off any excess liquid, transfer the quinoa to a bowl, fluff with a fork, and set aside to cool completely. Add the cucumber, red and white grapes, pistachios, green onions, and parsley to the cooled quinoa, and toss lightly. In a small bowl, place the remaining ingredients (except the lettuce leaves), and whisk well to combine. Pour the dressing over the quinoa mixture and toss gently to combine. Cover, place in the refrigerator, and chill for 1 hour or more to allow the flavors to blend. Line a large bowl with the lettuce leaves. Gently toss the chilled quinoa salad, transfer the salad to the lettuce-lined bowl, and serve.

Serves 4 - 6

Grilled Polenta With Mushroom Topping

In a heavy saucepan over high heat combine the water, salt and pepper. When the water boils, add the cornmeal in a steady thin stream, stirring constantly with a wooden spoon. Lower the heat to low and continue cooking for 20 minutes, stirring frequently. The polenta will become very thick.

Spoon the polenta onto a sheet of waxed paper. With a wet spatula, spread the polenta until is 1/2 inch thick. While it cools, heat the oil over high heat in a skillet and cook the mushrooms, onion, garlic and herbs, stirring until the mushrooms are soft. Set aside and keep warm.

Cut the polenta into 6 large or 12 small squares and place them on a lightly oiled baking sheet. Broil on both sides until golden-brown spots appear. Top with the mushroom sauce. Serve at once.

Red Pepper and Eggplant Soup

4 tbsp olive oil
3 cloves garlic, minced
1 large onion, chopped
1 small eggplant, peeled and cut into small cubes
3 red bell peppers, roasted
3 tbsp tomato paste
1 tsp fennel seed
1 tsp oregano
5 cups stock (chicken or vegetable)
1/2 cup chopped fresh parsley, oregano, chives, cilantro or other green - for garnish
salt and pepper

In a 4 quart saucepan heat oil and add garlic, onion and eggplant. Saute over medium-low heat for about 8 minutes
Remove skin, seeds, and veins from roasted red peppers and cut into strips.
Add peppers, tomato paste, fennel and oregano to saucepan, stir well, and cook for another 25 minutes. Add stock and bring to a boil. Simmer for about 10 minutes.
Puree mixture in a food processor, return to pan, and reheat gently. Taste for salt and pepper. Sprinkle on parsley or other green as garnish.

Samosas

Cook potato in boiling water until tender, drain and rinse under cold water
Saute onion in oil until transparent
Add curry powder and cook very gently five minutes
Add potatoes and water, stir and simmer gently 2 minutes
Add peas or other veg,, simmer 2 minutes, stirring constantly, add more water if too thick and sticky
Remove from heat
Add cilantro and allow to cool

Place a spoonful of potato filling on one half of wonton wrapper.
Moisten edges of wrapper with water
Fold other half over first to form a triangle
Seal edges by pressing firmly
Cook quickly in hot oil until golden brown and crisp
Serve with chutney

Spanokapita

3 pounds fresh spinach (or 4 10-ounce packages frozen spinach, thawed)
Pinch salt
6 tbsp olive oil
2 large onions, chopped
2 bunches scallions chopped
1/2 cup chopped fresh parsely
1/2 cup chopped fresh dill
4 eggs
1 1/2 cups crumbled feta cheese
1 1/2 cups ricotta cheese
1/2 cup melted butter
16 sheets of phyllo pastry

For fresh spinach - remove stems, wash leaves. Sprinkle with salt and let sit 10 minutes. Rinse and squeeze out excess water. Chop and drain in a colander until dry.
For frozen spinach, omit the salt, squeeze as dry as possible. Drain in a colander

Heat 2 tbsp olive oil in a skillet on medium heat
Cook onions and scallions, stirring constantly for about 3 minutes
Add spinach parsley and dill
Cook, stirring, until spinach has wilted (2-3 minutes)
Put in bowl and let cool
In a separate bowl beat eggs and mix with the cheeses
When spinach is cool and to egg and cheese mixture.

Preheat the oven to 350
Lightly grease a 9 x 13 inch pan
Combine remaining 4 tbsp of oil with melted butter.
Remove 8 sheets of phyllo from its package; keep the rest covered in the refrigerator to prevent drying
Centre 1 sheet in the baking pan and brush it with the oil-butter mixture.
Stack the other 7 sheets one by one on top of the first, brushing each with the oil-butter mixture. (The sheets will overlap the sides of the pan)
Pour in the spinach mixture and spread evenly.
Fold the overhanging sides and ends of the phyllo over the filling to enclose it
Brush the phyllo with the oil-butter mixture.
Top with remaining 8 phyllo sheets, brushing each with the oi-butter mixture as you stack them.
Tuck the overhanging edges around the inside of the baking pan to seal in the filling
Bake until golden, about 45 minutes.
Cut into rectangles and serve

Stuffed Mushrooms

Remove stems from mushrooms. Chop stems and set aside.
Preheat oven to 450
Saute the onions and garlic in the oil on medium heat for about 8 minutes. Stir in the chopped mushroom stems and saute for 2 more minutes. Add basil, parsley, bread crumbs, cheese, salt and pepper. Cook for 2 - 3 minutes, stirring constantly, and set aside.
Combine sherry and soya sauce in a bowl. Toss mushroom caps in the mixture to thoroughly coat them. Fill each mushroom with the bread crumb mixture.
Arrange on a lightly greased pan and bake uncovered for 15-20 minutes. Serve hot

Sundried Tomato Salad Dressing

In a food processor chop:
2 small shallots
1 or 2 cloves of garlic

Add, and process until finely minced
6 sun-dried tomate halves
2 pitted black olives
2 tbsps balsamic vinegar
1 tbsp chopped fresh basil or thyme
Salt and pepper to taste

With the machine running, slowly add and process until smooth:
1/2 cup olive oil

This also makes an simple but excellent sauce for pasta!

Tamale Pie

2 tsps olive oil
1 cup chopped onion
3 tbsps minced garlic
1 tbsp ground cumin
2 tsps ground coriander
1 tsp dried oregano
1 cup peeled and diced carrots
1 cup diced red and/or green bell peppers
1 cup diced zucchini
1 small fresh green chile, minced
2 cups canned crushed tomatoes
2 cups cooked pinto, kidney or black beans
4 ounces grated cheddar cheese (optional)
3/4 cup cornmeal
1 tbsp flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 egg whites, beaten
1/2 cup milk or buttermilk
2 tsps vegetable oil

Warm the olive oil in a heavy pan. Add the onions and garlic, cover and cook on medium heat for about 10 minutes. Add the cumin, coriander, oregano, carrots and enough water to prevent sticking, cover and cook for 5 minutes. Add the peppers, zucchini and chle, cover and cookf or another 5 mintus. Stir in the tomatoes and bans, cover and simmer 5-10 minutes. Remove from the heat. Add salt and pepper to taste.

Preheat the oven to 400 degrees

Lightly grease a two quart casserole. Spread the vegetable-bean mixture in it. Sprinkle the cheese on top.

Combine the cornmeal, flour, salt, baking powder and baking soda. In another bowl mix together the beaten egg whites, buttermilk and oil. Fold the wet ingredients into the dry, stirring just until mixed. Pour the batter on top of the vegetable-bean mixture. Bake for 30-35 minutes, untilt he top is golden and a knife inserted into the topping comes out clean.

Serve with minced scallions, chopped cilantro, and if you like, non-fat sour cream

Tangy Potted Cheese

Mix everything except the walnuts in food processor to blend.
Spread chopped walnuts on waxed paper sheet
Form cheese mixture into a ball (a pretty sticky one!)
And roll in nuts
Chill
Remove from fridge at least an hour before serving

Thai Salad

Mix together:
1/2 cup oil
1/2 cup fresh lime juice
3 tbsps fish sauce
1 tbsp soy sauce
1 1/2 tsp sugar
salt and pepper to taste

Toss with salad and serve immediately. Serves 6.

Thai Steamed Eggs

Serves 2-4
4 eggs, beaten
2 green onions, thinly sliced
3 ounces cooked peeled shrimp, finely chopped
freshly ground pepper
1 red chile, seeded, thinly slice
1 tablespoon cilantro leaves, chopped
1/3 cup coconut milk
2 teaspoons fish sauce
Cilantro springs and/or red chile rings to garnish

Process all ingredients (except garnishes) in blender or food processor

Grease 4 individual heat proof dishes. Pour egg mixture into dishes. Place in a steaming basket over boiling water. Cover and steam until set (about 10-12 minutes).

Remove from heat, let stand 1 or 2 minutes then turn out onto a plate and invert onto a warmed plate. Garnish and serve

Tofu Caesar Salad Dressing - Low Fat!

Combine all ingredients in a blender and puree until smooth.

For the salad:
Romaine lettuce
Freshly ground black pepper to taste

Tear the lettuce into bite-size pieces and toss with enough dressing to coat. Add more freshly ground black pepper to your taste. You can toss in some grated romano or parmesan cheese and some chopped anchovies if you like. Save the remaining dressing for another day -- it keeps well.

Tofu Quiche with Broccoli

1 9 inch unbaked pie crust
2 cups chopped broccoli
1 tbsp olive oil
1 finely chopped onion
4 cloves garlic, minced
1 pound firm tofu, drained
1/2 cup soy milk
1/4 tsp Dijon mustard
3/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground red pepper
black pepper to taste
1 tbsp dried parsley
2 tbsps grated Parmesan cheese (optional)

Preheat oven to 400 degrees F and bake pie crust 10 min.and remove from oven

Place broccoli in a steamer over boiling water and cover. Cook until tender but still firm. Drain

Heat oil in large skillet over medium-high heat. Saute onion and garlic until golden. Add the broccoli

In a blender combine tofu, soy milk, mustard, salt, nutmeg, red pepper, black pepper, parsley and Parmesan. Process until smooth.

In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust

Bake in 400 oven 35 to 40 minutes or until quiche is set. Allow to stand for 5 minutes before cutting

Tofu with Peanut Sauce

For 2 - 3
1 package extra firm tofu
corn starch
2 cups stock
1/4 cup soya sauce
1 jalapeno pepper finely chopped
2 tsp chopped fresh ginger
1 clove garlic, minced
1/2 cup peanut butter
hot sauce to taste

Place the tofu on a plate covered with paper towels. Put more paper towels on top. Cover with a plate and put a weight on top. Leave for about an hour to remove excess liquid.

Cut tofu into cubes. Dredge with corn starch. Cook very quickly in hot oil (no more than 2 minutes)

Sauce: saute garlic, ginger, jalapeno pepper very gently in oil
Add stock, soya sauce and peanut butter stirring constantly
Check taste and add hot sauce until it reaches the level of hotness you like
Make a paste of water and corn starch and add it to sauce stirring constantly until it thickens.
Pour sauce over tofu and serve