Congo Tofu
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Author: Lisa Status: published license cc-by-nc-sa tags: recipe, vegan, cilantro, tofu, hard cider, vegan recipe, Congo Tofu, seasame rice,
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2 packages of extra firm regular tofu (not silken)
2 med-large onions, chopped
2-3 cloves garlic, minced
1-2 inch piece of fresh ginger, peeled & minced
1 jar spaghetti sauce (the cheaper the better--key is nothing fancy!)
1 cup peanut butter (not chunky)
2 tablespoon peanut oil
1 small can of tomato paste
Optional: Sliced green onions/scallions, &/or chopped fresh cilantro
Optional: 1-2 cups sliced mushrooms
Optional: 1-2 cups cooked chickpeas
Directions:
First you'll want to drain the tofu and press it for a good 15 minutes. I usually cut each cake into three even slices lengthwise to press.
While the tofu is draining, chop up the onions, garlic & ginger (and cilantro, scallions, mushrooms if you are adding them).
When the tofu is done being pressed, cut it into small cubes. Sautee the tofu cubes in the peanut oil until it has browned a little on each side. (Do this howe'ver you like your tofu cooked, as crisp or as soft as you want it.) Then add the minced onions, garlic & ginger and if you're adding mushrooms, put them in now too.
Once the onions and/or mushrooms have softened, add the spaghetti sauce and tomato paste, and mix well. Add the cooked chickpeas if you are adding them. Let this simmer for a few minutes. When its good and hot, stir in the peanut butter until its melted throughout. Serve over rice with optional chopped scallions &/or cilantro as a garnish.
Serves: approx 6
Preparation time: 1 hour
**sparklemoition notes: I found this to be a really strange flavor. Its good, but odd. I felt that there was something missing, so I added red chili paste (to taste) and a buttload of cilantro helped the strange flavor. Also, Matt made this so he gets the credit. Also squared, we halved this recipe, and it still made a boatload.
