| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Maya |
*new, Soy product, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Peanut oil |
| 1 |
c |
Chopped onion |
| 1 1/2 |
c |
Chopped green bell pepper |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Piece half-inch ginger root |
|
|
peeled and chopped |
| 1/2 |
c |
Smooth peanut butter |
| 4 |
|
Canned plum tomatoes |
|
|
coarsely chopped from 4 |
|
|
to |
|
|
5 plum tomatoes |
| 1 |
c |
Liquid from tomatoes |
| 1 |
t |
Unbleached cane sugar OR |
|
|
dried sugarcane juice |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Dried thyme |
| 1/4 |
t |
Ground allspice |
| 1 |
pn |
Dried hot pepper flakes OR |
|
|
1/2 tsp pepper flakes to |
|
|
taste |
| 1 |
c |
Roasted Vegetable Stock, or |
|
|
water |
| 1 1/2 |
T |
Fresh lemon juice |
| 16 |
oz |
Firm regular tofu, pressed |
|
|
and cut into 1" cubes |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
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@vitasoy-usa.com with any questions or comments regarding
Vitasoy product line. Supplied by
http://www.vitasoy-usa.com/recipe1.html on Apr 21, 1998, converted by
MC_Buster. Recipe by: SOY! Cookbook, by Dana Jacobi (ed.) Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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