Tofu Benin with Tomato-Peanut Sauce

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Tofu Benin with Tomato-Peanut Sauce

Source: Amazing Soy

4 Servings

 

Serve this spicy dish accompanied by cooked brown or

white basmati rice. It will keep for up to 3 days,

tightly covered and refrigerated. Reheat in 350°F

oven, stirring occasionally.

 

2 Tbs. minced fresh ginger

2 Tbs. minced fresh garlic

1 tsp. Old Bay seasoning

1 tsp. freshly ground pepper

1 lb. firm or extra-firm tofu, drained and cut in half lengthwise

2 medium onions

3 large tomatoes, seeded and chopped

2 Tbs. vegetable oil

2 Tbs. tomato paste

1 Tbs. sugar

1/2 tsp. crushed red pepper

1/4 cup smooth natural peanut butter

1 cup green olives, halved

 

1. Make paste: In small bowl, combine ginger, garlic,

Old Bay seasoning and pepper. Cut each tofu slab on

the diagonal, making 4 triangles. Spread each piece of

tofu with paste, covering evenly on both sides. Place

coated tofu slices on plate, cover with plastic wrap

and refrigerate 8 hours or overnight.

 

2. Coarsely chop one onion. In food processor, puree

chopped onion and tomatoes. Set aside. Cut remaining

onion in half and then into 1/2-inch slices.

 

3. In large skillet, heat oil over medium heat. Add

sliced onion and cook, stirring often, until softened,

8 to 10 minutes, reducing heat if necessary. Add puree

mixture, tomato paste, sugar, red pepper and salt to

taste. Simmer 15 minutes, stirring occasionally.

 

4. Dissolve peanut butter in 1 1/2 cups lukewarm

water. Using whisk, mix into tomato sauce. Simmer 15

minutes, stirring occasionally. Stir in olives.

 

5. Add coated tofu to pan, pushing each piece into

sauce so it is covered. Simmer, uncovered, over medium

heat, so paste has time to blend into and flavor

sauce, about 15 minutes. Serve hot.