Five Star Brown Stew Tofu by @jessicainthekitchen

N/A

1 serving

🧊

450 g

Super Tofu

🍲

410 ml

Vegetable Stock

🧅

120 g

Yellow Onion

🧄

3

Garlic Cloves

🧂

3 g

Sea Salt

🌶️

1 g

Ground Black Pepper

🌱

0.5 cup

Scallion

🌶️

10 g

Scotch Bonnet Pepper

🥢

10 ml

Soy Sauce

🟤

30 ml

Browning

🫚

4 g

Fresh Ginger

🌿

4 g

Fresh Thyme

🧅

2 g

Onion Powder

🧄

3 g

Garlic Powder

🌿

2 g

Poultry Seasoning

🫑

2 g

Smoked Paprika

0.25 tsp

Ground Pimento

🫗

60 ml

Vegetable Stock

🍅

120 g

Plum Tomato

🫑

40 g

Red Bell Pepper

🫑

40 g

Green Bell Pepper

🥕

60 g

Carrot

🛢️

3 tbsp

Oil

🛢️

1 tbsp

Oil

🍅

30 ml

Ketchup

1 tsp

Browning

Preparation Steps

  1. Step 1/16

    Press the super tofu for at least 30 minutes to remove excess moisture.

    super tofu
    🗜️tofu press

  2. Step 2/16

    Dice the yellow onion, scallions, Scotch bonnet pepper, tomato, red bell pepper, and green bell pepper.

    yellow onion
    scallions
    🌶️Scotch bonnet pepper
    plum tomato
    red bell pepper
    green bell pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Mince the garlic and fresh ginger, then slice the carrot.

    garlic
    fresh ginger
    carrot
    🔪chef's knife
    🪵cutting board

  4. Step 4/16

    Cut the pressed super tofu into bite-size cubes.

    super tofu
    🔪chef's knife
    🪵cutting board

  5. Step 5/16

    Combine 1/4 cup vegetable stock, soy sauce, browning sauce, sea salt, black pepper, ginger, thyme, onion powder, garlic powder, poultry seasoning, smoked paprika, and allspice in a mixing bowl.

    vegetable stock
    soy sauce
    browning sauce
    sea salt
    ground black pepper
    fresh ginger
    fresh thyme
    onion powder
    garlic powder
    poultry seasoning
    smoked paprika
    ground allspice
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/16

    Add the tofu cubes to the marinade and coat them thoroughly.

    super tofu
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/16

    Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.

    vegetable oil
    🍳large skillet
    🥄measuring spoons

  8. Step 8/16

    Fry the marinated tofu for 8 to 10 minutes until browned and lightly crisp.

    super tofu
    🍳large skillet
    🗜️tongs

  9. Step 9/16

    Transfer the browned tofu from the skillet to a bowl.

    super tofu
    🗜️tongs
    🥣mixing bowl

  10. Step 10/16

    Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium heat.

    vegetable oil
    🍳large skillet
    🥄measuring spoons

  11. Step 11/16

    Sauté the yellow onion, garlic, scallions, and Scotch bonnet pepper for 3 minutes until fragrant.

    yellow onion
    garlic
    scallions
    🌶️Scotch bonnet pepper
    🍳large skillet
    🥄wooden spoon

  12. Step 12/16

    Add the carrot and bell peppers, then cook for 4 minutes until slightly softened.

    carrot
    red bell pepper
    green bell pepper
    🍳large skillet
    🥄wooden spoon

  13. Step 13/16

    Stir in the plum tomato and ketchup, then cook for 2 minutes.

    plum tomato
    ketchup
    🍳large skillet
    🥄wooden spoon

  14. Step 14/16

    Pour in the remaining 1 1/2 cups vegetable stock and stir in the optional extra browning sauce.

    vegetable stock
    browning sauce
    🍳large skillet
    🥄measuring cups
    🥄wooden spoon

  15. Step 15/16

    Return the browned tofu to the skillet and stir until coated in the stew sauce.

    super tofu
    🍳large skillet
    🥄wooden spoon

  16. Step 16/16

    Simmer the stew uncovered for 12 to 15 minutes until the sauce thickens and the vegetables are tender.

    🍳large skillet
    🥄wooden spoon

Composition

Ingredients

Types

Plant protein, Broths, Vegetables, Seasonings, Condiments, Herbs

Ingredients

Super tofu, Vegetable stock, Yellow onion, Garlic cloves, Sea salt, Ground black pepper, Scallion, Scotch bonnet pepper, Soy sauce, Browning, Fresh ginger, Fresh thyme, Onion powder, Garlic powder, Poultry seasoning, Smoked paprika, Ground pimento, Plum tomato, Red bell pepper, Green bell pepper, Carrot, Oil, Ketchup

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

330 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 20g, Fat: 22g, Fiber: 5g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4.5mg, Potassium: 600mg, Sodium: 990mg

Vitamins

Vitamin A: 470mcg RAE, Vitamin C: 58mg, Vitamin K: 18mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

16 steps

Equipments

Utensils

tofu press, chef's knife, cutting board, measuring cups, measuring spoons, mixing bowl, large skillet, wooden spoon, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Weeknight meal, Caribbean gathering

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

Jamaican, Caribbean

Geographic

Jamaica, St. Elizabeth

Various

Aspect

Texture

Crispy, Tender, Saucy, Hearty

Flavors

Savory, Smoky, Spicy, Sweet, Tangy, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours,Keep covered), fridge : 3 to 4 days (Cool before refrigerating,Store in an airtight container at or below 4°C / 40°F), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)