Recipe - Groundnut Stew (Jacobi)

1 tablespoon Peanut oil
1 cup Chopped onion
1 One half cup Chopped green bell pepper
2 Cloves garlic; minced
1 Piece halfinch ginger root;
peeled and chopped
One half cup Smooth peanut butter
4 Canned plum tomatoes;
coarsely chopped (from 4 to
5 plum tomatoes)
1 cup Liquid from tomatoes
1 teaspoon Unbleached cane sugar OR
dried sugarcane juice
One half teaspoon Ground cinnamon
One half teaspoon Dried thyme
One fourth teaspoon Ground allspice
1 pn Dried hot pepper flakes OR
One half tsp pepper flakes; to
taste
1 cup Roasted Vegetable Stock; or
water
1 One half tablespoon Fresh lemon juice
16 ounce Firm regular tofu; pressed
and cut into 1" cubes
Salt and freshly ground
pepper

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 23 days in the refrigerator. Adjust the seasoning after
reheating.

Notes: Pantry: firm Azumaya or Vitasoy tofu. EMail our customer service
custsrv@vitasoyusa.com with any questions or comments regarding Vitasoy
product line.

Supplied by http://www.vitasoyusa.com/recipe1.html on Apr 21, 1998,
converted by MC_Buster.

Recipe by: SOY! Cookbook, by Dana Jacobi (ed.)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 21,
1998