Tastes kind of like barbecue.
- 1 block of tofu (12-16 oz)
- 2 small potatoes
- 2 small sweet potatoes (I used white sweet potatoes.)
- 1 small onion
- 1 medium to large carrot
- 3-4 cloves of garlic
- coconut milk (about 1-2 cups)
- cumin (about 1/2-1 tsp)
- turmeric (about 1/2-1 Tbsp)
- about 1 Tbsp blackstrap molasses
- coconut oil
- Was all vegetables. Scrub all potatoes (including sweet potatoes) and carrot.
- Peel all vegetables.
- Slice all vegetables.
- Dice tofu.
- Pour oil into a wok (about 1/2-1 Tbsp).
- Heat oil. (If you are using a cast iron or a stainless steel wok, you may prefer to heat up the wok and then add the oil.)
- Add vegetables.
- Pour in a little more oil if needed if you notice that the vegetables and/or tofu are sticking to the wok and burning.
- Cover and cook, stirring often, or cook uncovered stirring almost constantly, for about 5-10 minutes.
- Pour in coconut oil, and add turmeric, cumin, and salt (to taste, maybe start with a pinch or two if you are not sure).
- Cover. Boil for about 10-15 minutes or until vegetables are tender. Stir often. Or you may cook uncovered, stirring almost constantly, especially if needed.
- Toward the end of the cooking, add molasses. Mix well. Cook about 2-3 or up to 5 minutes.
- Serve. Sprinkle on a little more salt (to taste) if you only added a little bit and it seems to need more.
Confession: At least a couple or few of my potato slices were still too crunchy/firm and at least one or two, if not more, carrot slices also were, which is why I recommend these times. I also didn’t measure the coconut milk, cumin, turmeric, molasses, salt, or coconut oil, but from the looks of it, these measurements should be sufficient, hopefully not too much. If in doubt, use half as much and add more if needed.