Red Miso Peanut Stew
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This beautiful tofu bowl uses dawadawa, or fermented African locust beans, as its secret ingredient! Used in many West African soups, stews and sauces, it brings a deep, umami flavor to this dish. The addition of red miso adds another level of flavor to this recipe, making it something you'll come back to again and again.
- Recipe Card
Recipe Card
ingredients
- 1/2 medium onion, diced
- 1 tomato
- 1/3 scotch bonnet pepper
- 1 tablespoon peanut butter
- 1/3 block (14 ounces) extra firm tofu, cubed
- 1 tablespoon red palm oil
- 1/2 teaspoon fermented locust beans (dawa dawa)
- 1 teaspoon red miso
- 2 teaspoons curry powder
- 1 teaspoon vegetable bouillon
- Kosher salt, to taste
- 1 large handful spinach
Method
Step 1
In a food processor, blend the onion, tomato and scotch bonnet. Remove from the processor into medium bowl. Mix the peanut butter into the blended mixture and set aside.
Step 2
In a large non-stick pan on medium heat, sear tofu until brown on all sides, about 5 minutes. Remove from the pan and set aside.
Step 3
Into the same skillet, add the palm oil and fermented locust beans. When the oil has heated, add in the blended sauce. Then add in the miso, spices and 1/2 cup of water.
Step 4
Cover the sauce and let it simmer for 5-10 minutes until most of the liquid has evaporated and the sauce is nice and dry.
Step 5
After, turn off the heat, taste for salt, then mix in the spinach. When the spinach has wilted, it is ready to serve on a bed of rice, or your preferred starch.