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Freeze, thaw, squeeze, dry and cut 1 1/2 pounds of tofu into bite sized pieces.
Wash, pare, and dice 4 or 5 apples.
Heat to boiling 2 quarts of stock or water.
Add apples and boil for two minutes. Set aside, reserve the liquid.
In another pan saute together 1/4 cup oil and 1/2 cup copped onions. When onions are almost transparent, add the tofu and lightly fry.
While frying, sprinkle with 1/3 cup white flour, 2 teaspoons salt, and 2 Tablespoons curry powder.
Stir well, then add the apples and two cups of the water from the apple cooking pot.
Stir constantly to avoid lumps, then pour it back into the apple cooking pot...stir, cover and simmer about 15 minutes.
Wash, pare, and dice 4 or 5 apples.
Heat to boiling 2 quarts of stock or water.
Add apples and boil for two minutes. Set aside, reserve the liquid.
In another pan saute together 1/4 cup oil and 1/2 cup copped onions. When onions are almost transparent, add the tofu and lightly fry.
While frying, sprinkle with 1/3 cup white flour, 2 teaspoons salt, and 2 Tablespoons curry powder.
Stir well, then add the apples and two cups of the water from the apple cooking pot.
Stir constantly to avoid lumps, then pour it back into the apple cooking pot...stir, cover and simmer about 15 minutes.
