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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
2 (12 ounce) packages extra firm tofu (not silken) |
2 medium onions or 2 large onions, chopped |
2 -3 garlic cloves, minced |
1 inch piece fresh ginger, peeled & minced |
1 (16 ounce) jar spaghetti sauce (cheap stuff is fine) |
1 cup creamy peanut butter (not chunky) |
2 tablespoons peanut oil |
1 (6 ounce) can tomato paste |
2 cups cooked chickpeas, drained |
sliced green onions (optional) or chopped fresh cilantro (optional) or chopped fresh basil (optional) |
Directions:
1. Drain the tofu and press it for at least 15 minutes.
2. 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.
3. Add the minced onions, garlic & ginger, and saute until the onions are translucent.
4. Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes.
5. Now stir in the peanut butter. It will melt and be easy to mix in with sauce.
6. Serve over rice with optional chopped scallions &/or cilantro as a garnish.
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