Groundnut stew (jacobi)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Peanut oil
1 cup Chopped onion
1½ cup Chopped green bell pepper
2 \N Cloves garlic; minced
1 \N Piece half-inch ginger root; peeled and chopped
½ cup Smooth peanut butter
4 \N 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
\N \N 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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