Prep 20 mins
Cook 1 hr
I've only ever made this as a tofu dish, but the friend I got it from makes it with chicken. It's very good either way. Don't let the odd ingredients scare you--the flavors blend wonderfully. If you make this with chicken, I'd probably use 3 or 4 chicken breasts.
- 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)
- Drain the tofu and press it for at least 15 minutes.
- 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.
- Add the minced onions, garlic & ginger, and saute until the onions are translucent.
- Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes.
- Now stir in the peanut butter. It will melt and be easy to mix in with sauce.
- Serve over rice with optional chopped scallions &/or cilantro as a garnish.