by pbjenny
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pbjenny's Notes:
1 tablespoon oil Ask a question about this ingredient
1 large white onion, thinly sliced Ask a question about this ingredient
1 or 2 red bell peppers, thinly sliced Ask a question about this ingredient
2 celery stalks, diced Ask a question about this ingredient
1 garlic clove, minced or pressed Ask a question about this ingredient
3 tablespoons sweet paprika (more if necessary) Ask a question about this ingredient
1 teaspoon each: ground caraway seeds, dried bay leaves, dried marjoram, chili powder Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
2 cups vegetable stock (may need more) Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
12 ounces extra-firm tofu, drained between towels and cubed Ask a question about this ingredient
make the sauce: heat the oil in a saucepan. add the onion, peppers, celery, and garlic. cook over medium heat, stirring continuously until the onions begin to brown. add in the spices and flour. quickly stir to incorporate and heat for another minute. add the vegetable stock and season with salt and pepper. bring the sauce to a boil. turn down the heat and allow the sauce to a simmer for 30 minutes to 1 hour, until the sauce is thick and the veggies are very tender.
Ask a question about this stepwhen the sauce is just about done, spray a skillet with oil and heat over medium-high to high. add the tofu in one layer. flip the diced pieces after about 2 minutes, until a nice brown crispy skin covers the sides. transfer into the saucepan and stir to coat. can be served with rice or a nice piece of crusty bread... whatever you've got lying around and want to use up!
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
