Congo Tofu

Congo Tofu

maymay8

"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

40 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 27
  1. 29 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

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...

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Least positive
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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 wa...

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...

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 ...

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 pep...

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 ...

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 mak...

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 goo...

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.

This is a good idea and I was excited about it, but I think it turned out only so-so, even with a lot of modifications. For starters, I actually made it with a cup of plain tomato sauce rather...

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