Tofu brown stew

Tofu brown stew

Tags

Stew
jamaican

Cook

Ingredients

  • 1 block tofu
  • 2 tbsp cornstarch
  • 1 tbsp all purpose seasoning
  • 1 tbsp tomato paste
  • 1 tbsp ketchup
  • 2 tbsp soy sauce
  • 1/2 tbsp balsamic vinegar
  • 1 tsp maggi liquid seasoning
  • 1 tbsp brown sugar
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2cm ginger, minced
  • 3 spring onions, diced
  • 2 tomatoes, diced
  • 1 tsp allspice
  • ¾ teaspoon smoked paprika
  • 1 tsp mushroom seasoning powder
  • ½ tsp black pepper
  • 1 tbsp thyme, chopped
  • 100g shiitake mushrooms, sliced
  • 1 ½ cups vegetable stock
  • 1 scotch bonnet
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • Rice

Steps

  1. Drain and press the tofu. Once done pat dry and rip into chunks. In a medium bowl toss with cornstarch and all purpose seasoning.
  2. Cook tofu in the air fryer until crispy on all sides.
  3. Meanwhile combine tomato paste, ketchup, soy sauce, balsamic vinegar and liquid seasoning for the umami paste in a small bowl and set aside.
  4. Add oil to the frying pan. Once hot add the brown sugar and cook until it creates a caramel. Add the tofu and stir to coat.
  5. Add the onion and cook until softened. Add the garlic, ginger and spring onion and cook until fragrant.
  6. Add the tomato, allspice, smoked paprika, mushroom seasoning powder, black pepper and thyme. Sauté with a pinch of salt.
  7. Add the umami paste and cook for another 5 minutes, adding the mushrooms halfway. Now add the stock to de-glaze the pan, scraping away any of the brown bits.
  8. Add the potatoes and scotch bonnet and then drop to a medium low heat. Cook for four minutes then add the carrot.
  9. Cook for a few minutes then add the bell pepper. Simmer until bell pepper is cooked and sauce has thickened. Serve over rice.