| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Maya |
Soy product, Stews, *new |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
ts |
Unbleached cane sugar OR dried sugarcane juice |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
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 |
tb |
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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