Congo Tofu

Congo Tofu

20
maymay8 0

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

Ingredients 40 m {{adjustedServings}} servings 461 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 20

  1. 21 Ratings

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latavaea
11/7/2008

This is dish was wonderful. I did however make some adjustments. I actually used less peanut butter and less tomatoe paste. I added some seasoning salt and a little bit of curry. The dish was amazing. I added water to the dish so that it would not be too thick. overall after making adjustments the dish was excellent

GoGidd
9/30/2008

Seems proportions mentioned in this recipe were not accurate. Following the directions made for a very dry and unpleasant texture and an overwhelming peanut-buttery taste. I was able to save the meal, though, by adding a can of diced tomatoes and the juice of 1 lemon to balance out the peanut butter.

mscooksalot
1/18/2011

The one star is given fors a nice idea for flavor combination. Things went well until it was time to add the peanut butter. It did not melt so much as start to scorch. I turned the heat down even though this is not included in the directions. Next was the tomato paste-it calls for 3/4 of a 6-ounce can. As I tried to combine the ingredients, I saw that they would not blend easily and it was a very thick paste which would just sit in top of the rice. I take full responsibility for the following: I tried to doctor it up with a little oil..then water, then it turned into this huge amount and the pb became lumpy and unappealing. A strange red oily substance began to separate from the sauce. I removed most of the "sauce" so there was a small amount on the tofu then added 1/2 tsp of chili powder for flavor and...Ketchup! Ketchup is a miracle worker. This recipe was a flavor/texture mess.