|1 tablespoon||Peanut oil|
|1 cup||Chopped onion|
|1½ cup||Chopped green bell pepper|
|2||Cloves garlic; minced|
|1||Piece half-inch ginger root; peeled and chopped|
|½ cup||Smooth peanut butter|
|4||Canned plum tomatoes; coarsely chopped (from 4 to 5 plum tomatoes)|
|1 cup||Liquid from tomatoes|
|1 teaspoon||Unbleached cane sugar OR dried sugarcane juice|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Ground allspice|
|1 pinch||Dried hot pepper flakes OR 1/2 tsp pepper flakes; to taste|
|1 cup||Roasted Vegetable Stock; or water|
|1½ tablespoon||Fresh lemon juice|
|16 ounces||Firm regular tofu; pressed and cut into 1" cubes|
|Salt and freshly ground pepper|
In a medium skillet with a cover, heat the oil. Saute the onion and green pepper until the onion is translucent, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes longer. Mix in the peanut butter, tomatoes, sugar, cinnamon, thyme, allspice, and pepper flakes. Stir in the stock and mix until all the ingredients are well blended and the peanut butter is completely dissolved. Blend in the lemon juice.
Mix the tofu into the peanut mixture. Bring to a boil, reduce the heat, and simmer the stew until the sauce is thick, about 15 minutes, stirring occasionally to prevent sticking. Serve accompanied by cooked rice. This dish keeps 2-3 days in the refrigerator. Adjust the seasoning after reheating.
Notes: Pantry: firm Azumaya or Vitasoy tofu. E-Mail our customer service custsrv@... with any questions or comments regarding Vitasoy product line.
Supplied by on Apr 21, 1998,
converted by MC_Buster.
Recipe by: SOY! Cookbook, by Dana Jacobi (ed.) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 21, 1998
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