Serve this spicy dish accompanied by cooked brown or white basmati rice. It will keep for up to 3 days, tightly covered and refrigerated. Reheat in 350°F oven, stirring occasionally.
- 2 Tbs. minced fresh ginger
- 2 Tbs. minced fresh garlic
- 1 tsp. Old Bay seasoning
- 1 tsp. freshly ground pepper
- 1 lb. firm or extra-firm tofu, drained and cut in half lengthwise
- 2 medium onions
- 3 large tomatoes, seeded and chopped
- 2 Tbs. vegetable oil
- 2 Tbs. tomato paste
- 1 Tbs. sugar
- 1/2 tsp. crushed red pepper
- 1/4 cup smooth natural peanut butter
- 1 cup green olives, halved
Make paste: In small bowl, combine ginger, garlic, Old Bay seasoning and pepper. Cut each tofu slab on the diagonal, making 4 triangles. Spread each piece of tofu with paste, covering evenly on both sides. Place coated tofu slices on plate, cover with plastic wrap and refrigerate 8 hours or overnight.
Coarsely chop one onion. In food processor, puree chopped onion and tomatoes. Set aside. Cut remaining onion in half and then into 1⁄2-inch slices.
In large skillet, heat oil over medium heat. Add sliced onion and cook, stirring often, until softened, 8 to 10 minutes, reducing heat if necessary. Add puree mixture, tomato paste, sugar, red pepper and salt to taste. Simmer 15 minutes, stirring occasionally.
Dissolve peanut butter in 1 1⁄2 cups lukewarm water. Using whisk, mix into tomato sauce. Simmer 15 minutes, stirring occasionally. Stir in olives.
Add coated tofu to pan, pushing each piece into sauce so it is covered. Simmer, uncovered, over medium heat, so paste has time to blend into and flavor sauce, about 15 minutes. Serve hot.
Recipe excerpted from Amazing Soy, by Dana Jacobi (William Morrow, due July 2001).
- Calories: 320
- Carbohydrate Content: 22 g
- Fat Content: 22 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 703 mg