Congo Tofu

Congo Tofu

14 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
maymay8
Recipe by  maymay8

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

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  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 (14)

Rate This Recipe
latavaea
18

latavaea

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
11

GoGidd

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
8

mscooksalot

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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 43.9 g
  • 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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