1 package of regular tofu
large piece of fresh ginger
2 red pears
half a can of coconut milk
4 portobello mushrooms
2 small yellow onions
fresh chili peppers, optional
4 to 5 cloves of garlic
dash of curry powder
salt and pepper to taste
olive oil
Peel one pear, the ginger and the garlic. Pass in blender with coconut milk. Slice tofu, put it in coconut sauce and chill. Take the stems off the mushrooms, and mince. Put the heads of mushroom in the oven at 350F, adding a bit of olive oil so they don't stick. Chop onions, peppers and the second pear without peeling it. Fry mushroom stems, onions and peppers in olive oil. Pour off and save the sauce from the tofu, and add along with the second pear. Cook until tofu is done. Add sauce and cook until heated. Pour into mushrooms and broil for five minutes. Serves: 4.
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