Equatorial Guinea-style Tofu and Vegetable Stew

Ingredients

In this Equatorial Guinea adaptation, we have replaced some of the traditional Indonesian ingredients with those commonly found in Equatorial Guinea cuisine. The original Kupat Tahu typically includes ingredients like soy sauce, bean sprouts, and Indonesian spices. In this version, we have substituted soy sauce with a local Equatorial Guinean seasoning sauce, omitted bean sprouts, and incorporated Equatorial Guinean spices such as cumin and paprika to infuse the stew with the flavors of the region. We alse have the original recipe for Kupat tahu, so you can check it out.

• 400g (14 oz) firm tofu, cubed 400g (14 oz) firm tofu, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 100g (3.5 oz) green beans, trimmed and halved 100g (3.5 oz) green beans, trimmed and halved
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons Equatorial Guinean seasoning sauce 2 tablespoons Equatorial Guinean seasoning sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the tofu cubes to the pot and cook until golden brown on all sides. Remove the tofu from the pot and set aside.
3. 3.
   In the same pot, add the bell pepper, carrot, and green beans. Sauté for a few minutes until slightly softened.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Stir in the Equatorial Guinean seasoning sauce, cumin, paprika, and coriander. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
6. 6.
   Return the tofu to the pot and gently stir to combine. Cook for an additional 5 minutes to heat the tofu through.
7. 7.
   Serve the Equatorial Guinea-style Tofu and Vegetable Stew hot, garnished with fresh cilantro. Enjoy it over steamed rice or with crusty bread.

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to drain the tofu well and pat it dry before cubing and cooking. You can press the tofu between paper towels or use a tofu press to remove excess moisture.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Equatorial Guinea-style Tofu and Vegetable Stew over steamed rice or with crusty bread to soak up the flavorful sauce. Add a side of fresh salad or pickled vegetables for a refreshing contrast.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant vegetables and tofu to be showcased.