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Ingredients

• 1/2 cup vegetable oil
• 1 1-pound bag frozen chopped carrots, thawed
• 1 small onion, roughly chopped
• 1 2 to 3 inch piece ginger, peeled and grated
• Kosher salt and freshly ground pepper to taste
• 2 cups carrot juice
• 1 pound extra firm tofu
• 1/3 cup cornstarch
• 2 tsps curry powder
• torn fresh cilantro, for garnish

Description

Heat 2 Tbsps Vegetable Oil In A Large Pot Over Medium Heat. Add The Carrots, Onion And Ginger And Cook Until The Vegetables Are Just Soft, About 5 Min. Season With Salt And...

Foodberry