West African Peanut Stew with Tofu

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West African Peanut Stew with Tofu


Scale

Ingredients

  • Serves 4
  • One 16 oz tofu block.
  • Tofu was diced into 1 inch cubes and seasoned with 1/2 tsp each onion powder, garlic powder, black pepper, spice mix, salt and 1 Tbsp olive oil. This was then baked at 425F for 20 minutes until brown and crispy.
  • •1 cup roasted peanuts
  • •2 Roma Tomatoes diced ( About a cup and a half)
  • •1/2 medium onion, 1/2 sliced (1/2 to be blended)
  • •1/2 inch cube ginger
  • •3 cloves garlic
  • •1 medium harbanero
  • •1 sprig Parsley
  • •3 basil leaves
  • •2 cups water
  • •2 Tbsp oil
  • •salt/ pepper to taste

Instructions

  1. )Heat oil in a medium sauce pan. Sauté sliced onions for about 2 minutes. Add in tomatoes and cook for another 5 minutes
  2. )Blend peanuts into a smooth paste. Add 1/2 cup of water, mix well until creamy. Add into pan, with 2 additional cups of water.
  3. )Bring to a gentle simmer and cook for about 20 minutes until foam clears from the surface, stir occasionally.
  4. )Blend basil , parsley, ginger, garlic , onions and harbanero. Add into skillet and continue to cook for about 5 to 7 more minutes. (You can add tofu now, or serve it over sauce)
  5. )Season to taste and serve over rice.

 

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