Groundnut soup! I usually enjoy this recipe with some fried mackerel but wanted to use up my tofu blocks before they expired. Can’t remember my mom adding curry to her Groundnut soup (peanut stew), but I’m trying my own version; and since I love curry with a passion, why not add it in.
I must say, if you try tofu for the first time, the chances of you not liking it are pretty high. Especially if its not seasoned and cooked properly. Tofu is super bland, so season like there is no tomorrow…. I mean it! Don’t shy away from your spices, be super generous, it needs it.
Another very important step is drying the tofu. Put all the phone books you never open to use. If tofu is on your lunch or dinner menu, feel free to start drying first thing in the morning. I usually reserve at least an hour (you can get away with less). Slice tofu block down the middle, wrap in a kitchen towel and dry with some weights (Phone books!) over a chopping board or kitchen counter. This gets rid of the water and helps tofu cooks evenly and fast (crispy on the outside yet moist inside).
Dice tofu into ~ 1/2 inch cubes. After generously seasoning, you need just a layer of olive oil to get them cooking and crispy. Be patient and yield not to the temptation of trying to stir too soon. When crispy enough, they flip over easily with a beautiful golden brown color. An early attempt will result in them breaking off and making a mess. So let them cook properly, on medium heat , in a non stick pan with just enough olive oil (or canola oil / corn oil). When ready, set aside. They go in last after the peanut curry is ready. You can use this tofu with salads, tacos, burritos, stir fries, you name it. The options are endless.
Like I mentioned before, this dish usually goes with fried fish or a meat of some sort ( Chicken, beef, lamb…). This recipe is strictly vegan. In place of chicken or seafood broth, I used vegetable broth. That being said, the protein can definitely be substituted to suit any dietary preference.
Gather up these ingredients and try this recipe. You probably already have some of these if not all in your pantry. Hope you enjoy it as much as we did.
West African Peanut Curry w/ Tofu
- 1-12oz Extra firm block of tofu
- 2 tbsp. Mekko Dry Rub
- 1/2 tsp Salt
- 1-2 tbsp Olive oil
- Slice tofu down the middle, wrap in a kitchen towel and dry on a chopping board with some weight for at least 45 minutes.
- Then dice into ~ 1/2 inch cubes and transfer to a bowl large enough to freely toss tofu.
- Add in Meko dry rub and salt, then toss until tofu is coated with spices.
- Heat olive oil in large skillet, throw in tofu and cook for about 4-5 minutes until golden brown. Flip and cook for another 3-5 minutes.
- When evenly cooked, set aside ( Added last into peanut curry)
- 1 1/3 c roasted peanuts ( Unsalted)
- 1 c Fresh herb spice blend
- 2 c vegetable broth
- 1 /2 c diced onions
- 1 c diced roma tomatoes
- 1 tbsp minced garlic
- 1 tbsp. curry powder
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp turmeric
- ~ 1-2 tbsp. olive oil
COOKING DIRECTIONS – PEANUT CURRY
- Blend peanuts into a smooth, very thick paste, then add a cup of warm water and mix well into a nice, creamy consistency. Set aside.
- Heat oil in a large skillet and sauté onions and garlic (~ 3 mins ). Then add in tomatoes and cook for another 3 minutes.
- Add in fresh spice blend, cook for another 5 minute. Transfer creamy peanut mixture into skillet, half of the vegetable broth, stir and let simmer on medium heat for about 15 minutes. ( Feel free to add more broth or water if too thick)
- Finally , add tofu, all remaining spices, remaining broth (more depending on preference) continue cooking for ~ 15 minutes.
- Season to taste with salt and serve warm. Pairs wonderfully with rice.
- Add some broth and reheat left overs on stove.
- Simmer uncovered throughout cooking process