West African Peanut Stew with Tofu

Serves 4

One 16 oz tofu block.

Tofu was diced into 1 inch cubes and seasoned with 1/2 tsp each onion powder, garlic powder, black pepper, spice mix, salt and 1 Tbsp olive oil. This was then baked at 425F for 20 minutes until brown and crispy.

INGREDIENTS 

•1 cup roasted peanuts
•2 Roma Tomatoes diced ( About a cup and a half)
•1/2 medium onion, 1/2 sliced (1/2 to be blended)
•1/2 inch cube ginger
•3 cloves garlic
•1 medium harbanero
•1 sprig Parsley
•3 basil leaves
•2 cups water
•2 Tbsp oil •salt/ pepper to taste


INSTRUCTIONS

1)Heat oil in a medium sauce pan. Sauté sliced onions for about 2 minutes. Add in tomatoes and cook for another 5 minutes

2)Blend peanuts into a smooth paste. Add 1/2 cup of water, mix well until creamy. Add into pan, with 2 additional cups of water. 

3)Bring to a gentle simmer and cook for about 20 minutes until foam clears from the surface, stir occasionally. 

4)Blend basil , parsley, ginger, garlic , onions and harbanero. Add into skillet and continue to cook for about 5 to 7 more minutes. (You can add tofu now, or serve it over sauce)

5)Season to taste and serve over rice. 

6)Enjoy!