Congo Tofu Recipes

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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

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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