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cashews to a powder, then blend them in ¼ cup water to form a milky cream. (I ground my cashews in a coffee grinder that I use for spices, and then blended them together with the water in a blender.)
    step 6 Check on the curry. You know it’s done when the oil begins to separate and form little pools on top of the mixture. Do not proceed until this happens. If it’s not happening, stir in a little more oil and let it cook some more.
    Ingredients
    Aloo Matar
    Â¼ cup oil
    Spice Batch No. 1 (whole garam masala; see next page)
    Â½ cup finely chopped onion
    1 tablespoon ginger puree (or just finely grated ginger)
    1 tablespoon garlic puree (or about 4 cloves of minced or pressed garlic)
    Spice Batch No. 2 (see next page)
    1½ cups diced tomatoes, blended (fresh or canned)
    Â¼ cup water
    Spice Batch No. 3 (see next page)
    2 red potatoes, peeled and chopped to ½-inch chunks (2 cups or 14 ounces)
    Â¼ cup cashews, ground into a powder and blended with ¼ cup water
    1 cup frozen peas
    Â¼ cup water, or as needed for thinning
    Spice Batch No. 4 (see next page)
    step 7 Once the oil “comes out,” add cashew cream, stir well, and add the peas and drained potatoes. Mix well. If the mixture seems too thick, add up to ¼ cup more water.
    step 8 Add Spice Batch No. 4, stir, and simmer for another 2 to 4 minutes. Serve with rice or roti (or other Indian flat bread).
    Ingredients
    Spice Batch No. 1 (whole garam masala)
    2 bay leaves
    -inch cinnamon stick
    6 cloves
    8 green cardamom pods
    Spice Batch No. 2
    1 teaspoon cumin seeds
    2 to 3 fresh curry leaves, finely chopped (optional)
    1 to 2 small green chilies (fresh, optional)
    Spice Batch No. 3
    1 teaspoon turmeric
    1 teaspoon coriander
    Â½ teaspoon chili powder
    1 teaspoon salt
    teaspoon asafetida (optional, but highly recommended)
    Spice Batch No. 4
    Â½ teaspoon ground garam masala
    Â½ teaspoon fenugreek leaves (dried, optional but highly recommended)

Broccoli Almond Sweet-and-Sour Tofu
    T his dish reminds me of really tasty Chinese takeout. I’m biased, though.

Broccoli Almond Sweet-and-Sour Tofu
    Makes 2 servings
    step 1 Slice the tofu into triangles or small cubes. Smaller is better for this recipe, since smaller pieces won’t have a tendency to break up when you toss them, and they have a bigger surface-area-to-volume ratio (read: they’ll be crispier).
    step 2 Toss the tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.
    step 3 Heat the oil in a large nonstick skillet or wok.
    step 4 While the oil is heating, make the sweet-and-sour sauce. In a small saucepan, mix rice vinegar, water, sugar, tamari, ketchup, molasses, ginger powder, and salt and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens. If you leave the sauce unattended now, it will thicken and burn, so keep an eye on it. When thick, turn off the heat and set aside.
    step 5 Place the tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3 to 5 minutes until golden on the bottom, then gently turn and brown the other side. Right before you’re going to take the tofu out, add the almonds. Let them fry in the oil for 30 seconds—no longer. They should barely change color to a light golden brown.
    Ingredients
    1 tub extra firm tofu, pressed
    2 teaspoons Ener-G Egg Replacer plus 4 teaspoons water, mixed
    Â¼ cup cornstarch
    Â¼ cup peanut or canola oil
    Â½ cup sliced almonds
    1 to 2 cups steamed broccoli
    sesame seeds for garnish (optional)
    Sweet-and-Sour Sauce
    3½ tablespoons seasoned rice vinegar
    Â¼ cup plus 1 tablespoon water
    2 tablespoons plus 2 teaspoons sugar
    2 tablespoons tamari
    2 teaspoons ketchup
    1 teaspoon molasses
    Â¼ teaspoon ginger powder
    Â½