CONGO TOFU (OR CHICKEN)
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
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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