Congo Tofu Recipe -
Congo Tofu Recipe
  • READY IN 40 mins

Congo Tofu

Recipe by  

"This combination of tomato paste, peanut butter, onion, garlic, and tofu may seem odd, but it is delicious. Give it a try!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes, or until rice is tender and water has been absorbed.
  2. Heat the oil in a large skillet over medium-high heat. Cook the tofu in the oil until browned, about 10 minutes. Add the onion and garlic; cook and stir until the onion is translucent, 3 to 5 minutes. Mix in the tomato paste and peanut butter; cook and stir until peanut butter has melted completely, about 5 minutes. Serve over cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2008

This is dish was wonderful. I did however make some adjustments. I actually used less peanut butter and less tomatoe paste. I added some seasoning salt and a little bit of curry. The dish was amazing. I added water to the dish so that it would not be too thick. overall after making adjustments the dish was excellent

Most Helpful Critical Review
Sep 30, 2008

Seems proportions mentioned in this recipe were not accurate. Following the directions made for a very dry and unpleasant texture and an overwhelming peanut-buttery taste. I was able to save the meal, though, by adding a can of diced tomatoes and the juice of 1 lemon to balance out the peanut butter.


20 Ratings

Jan 18, 2011

The one star is given fors a nice idea for flavor combination. Things went well until it was time to add the peanut butter. It did not melt so much as start to scorch. I turned the heat down even though this is not included in the directions. Next was the tomato paste-it calls for 3/4 of a 6-ounce can. As I tried to combine the ingredients, I saw that they would not blend easily and it was a very thick paste which would just sit in top of the rice. I take full responsibility for the following: I tried to doctor it up with a little oil..then water, then it turned into this huge amount and the pb became lumpy and unappealing. A strange red oily substance began to separate from the sauce. I removed most of the "sauce" so there was a small amount on the tofu then added 1/2 tsp of chili powder for flavor and...Ketchup! Ketchup is a miracle worker. This recipe was a flavor/texture mess.

Aug 27, 2010

I used a pretty watery tomato paste and it came out perfectly. Just use common sense and add some water or broth if it seems to thick. Also threw in a dash of cinnamon and a dash of cayenne pepper. Fabulous and the peanut buttery tomato texture was to die for!

Oct 22, 2007

I made this the other night and the taste just didn't do it for me, the paste was overpowering and there wasn't enough flavour from the garlic, on the bright side me my brother and his wife did eat it all.

Oct 26, 2010

This was pretty good, nice and quick and tasty. Based on previous comments, I added a can of diced tomatoes and a can of chicken broth, and a little rooster sauce for heat. I'll definitely make this again.

May 05, 2010

Added thawed asian veggies, black and red pepper to the mix after the tofu had browned a bit. Also used diced tomatoes in can instead of paste and mashed a bit with peanut butter. Was really good!

Apr 28, 2010

Used the full amounts of tomato paste and peanut butter but added a cup of broth to the sauce. Also added chili powder and hot sauce. It was good, might make again, but not mind blowing.


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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