Peanut Tofu Stew

Cook time: 1 hour

• 1 block extra firm tofu
• 1 brown onion
• 5 cloves garlic
• 2 tbsp ground corriander
• 1 tsp cumin
• 1 tsp ginger
• 1 green chilli pepper
• 1 aubergine, diced
• 1 large sweet potato, diced
• 2 tsp tomato paste
• 150g peanut butter
• 1tsp paprika
• 3-4 tbsp harrisa
• salt and pepper to taste
• 1 can coconut milk

1. Drain and press the tofu, ideally the night before, slice into cubes, and marinate in soy, ginger, and parpika overnight. On the day of cooking, drain, then toss in a bowl with flour, cornstarch, paprika, salt and pepper. Save the marinade - we will be using it later.
2. Cook tofu in the airfryer until crispy - around 15 minutes, shaking halfway through (180C for 15-20 mins in oven)


3. Next saute the onion & garlic in a saute pan with a little water/oil on a medium-high heat setting for 3 minutes, until the onion is soft and see-through.


4. Now stir in all the spices, cook for 1 minute until fragrant.


5. Stir in the tomato puree and tomato paste. Mix and cook 2-3 minutes.


6. Add paprika and peanut butter and mix them in.


7. Add all the vegetables along with left-over marinade, and a can of coconut milk. Mix and bring the stew to a boil. Cover and cook 20-25 minutes or until the vegetables are tender. You can add more marinade if you wish to thin out the stew.


8. Stir in the harissa, simmer for 2 more minutes, before serving over jasmine rice, garnished with corriander and sesame seeds.