West African-Style Peanut Stew
- 2 cups vegetable broth
- 1 block firm or extra firm tofu
- 1 tbsp peanut or other vegetable oil for cooking (optional)
- 2 carrots, shredded
- 1 medium onion, diced
- 1 medium eggplant, chopped
- ½ cup shiitake mushrooms, diced
- 2 cups fresh or frozen okra, sliced
- 2-4 cloves garlic
- 1 can whole tomatoes or 1 cup fresh tomatoes, chunked
- 2 hot chiles, or pinches of red pepper flakes, or a dash of hot pepper oil
- 2/3 cup chunky natural peanut butter (3 tbsp red miso serves as a fat-free alternative)
- 2 tsp salt or a generous splash of tamari soy sauce
- Pepper to taste
- 1 can coconut milk (optional)
- Chopped green onion (optional)
- 1. Put a large pot on medium heat.
- 2. Gently press as much excess water as possible from tofu block, squeeze through fingers into hot dry pan and stir, allowing some water to cook off.
- 3. When tofu begins to stick, add oil, onion, carrots, and ginger. Cook until onion starts to become translucent.
- 4. Add peppers and tomatoes (if using whole tomatoes, break them up in the pot). Add half the broth and peanut butter, blending them together, and bring to a gentle boil.
- 5. Add eggplant, okra, mushrooms, and garlic and cook around five minutes until tender. Add broth as needed, but make sure not to thin the stew out.
- 6. Season with salt and pepper to taste.
- 7. For a richer stew, open coconut milk without shaking the can and skim the coconut cream from the top, stirring into the stew. Save remaining contents of can for smoothies, to flavor other dishes, or to use as coffee creamer. Serve stew on a bed of rice and garnish with chopped green onion.
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