Congo Tofu (or Chicken)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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)

Recipe

• 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.