Congo Tofu Food

CONGO TOFU

Congo Tofu image

This combination of tomato paste, peanut butter, onion, garlic, and tofu may seem odd, but it is delicious. Give it a try!

Provided by maymay8

Categories World Cuisine Recipes African

Time 40m

Yield 5

Number Of Ingredients 8

Ingredients

1 cup white rice
2 cups water
3 tablespoons peanut oil
1 pound tofu, cubed
½ white onion, chopped
2 cloves garlic, minced
¾ (6 ounce) can tomato paste
½ cup peanut butter

Steps:

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes, or until rice is tender and water has been absorbed.
Heat the oil in a large skillet over medium-high heat. Cook the tofu in the oil until browned, about 10 minutes. Add the onion and garlic; cook and stir until the onion is translucent, 3 to 5 minutes. Mix in the tomato paste and peanut butter; cook and stir until peanut butter has melted completely, about 5 minutes. Serve over cooked rice.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 43.9 g, Fat 26 g, Fiber 3.6 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 327.8 mg, Sugar 6.5 g

CONGO TOFU (OR CHICKEN)

Congo Tofu (Or Chicken) image

I've only ever made this as a tofu dish, but the friend I got it from makes it with chicken. It's very good either way. Don't let the odd ingredients scare you--the flavors blend wonderfully. If you make this with chicken, I'd probably use 3 or 4 chicken breasts.

Provided by JeriBinNC

Categories Soy/Tofu

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (12 ounce) packages extra firm tofu (not silken)
2 medium onions or 2 large onions, chopped
2 -3 garlic cloves, minced
1 inch piece fresh ginger, peeled & minced
1 (16 ounce) jar spaghetti sauce (cheap stuff is fine)
1 cup creamy peanut butter (not chunky)
2 tablespoons peanut oil
1 (6 ounce) can tomato paste
2 cups cooked chickpeas, drained
chopped fresh cilantro (optional) or chopped fresh basil (optional)

Steps:

Drain the tofu and press it for at least 15 minutes.
Cut the tofu into small cubes (about 1/2 inch). Sautee the tofu cubes in the peanut oil until it has browned a little on each side, or until it's as crispy as you like it. Personally, I like it pretty crispy.
Add the minced onions, garlic & ginger, and saute until the onions are translucent.
Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes.
Now stir in the peanut butter. It will melt and be easy to mix in with sauce.
Serve over rice with optional chopped scallions &/or cilantro as a garnish.

Nutrition Facts : Calories 566.7, Fat 33.9, SaturatedFat 6.6, Sodium 1062, Carbohydrate 46.9, Fiber 9.3, Sugar 16.8, Protein 27.2

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