Peppers Stuffed with TofuPeppers stuffed with tofu is a quintessential vegetarian recipe that has been very popular for many, many years. I always believe that recipes that stand the test of time must be something special. Otherwise they would be forgotton long ago. As science progresses one fact is becoming ever more clear: "We are what we eat" and therefore we should vary our diet and pay particular attention to what we put into our bodies. I am not a vegetarian but I do enjoy breaking dietary routine with a vegetarian dish from time to time. Most vegetarians are slim and this probably ahs a lot to do with vegetables and fruit have no fat content.
250-300 grams (10 ounces) of tofu
3 red peppers (Capsicum)
200-250grams (9 ounces) of cauliflower
1 small carrot
1 small onion
A large handful of peanuts
Half a teaspoon of coriander powder
3 cloves of garlic
A small piece of root ginger
1 chilli pepper
Oil
Salt
A small bunch of green coriander (Cilantro)
4 dessertspoons of soy sauce
1 stock veg cube or a teaspoon of stock powder
2 heaped teaspoons of flour
Method:
Chop the cauliflower and the onion finely and grate the carrot. Fry in a small amount of oil for about ten minutes, adding the coriander powder somewhere along the line. Use a pestle and mortar to grind the peanuts finely (alternatively, you could chop them with a knife). Mash the tofu well then mix in the fried vegetables and peanuts.
Cut the peppers in half. Remove the cores and seeds but leave the green stalky bit on. Stuff the pepper halves with the tofu mix. Use all the mix even if it means piling it up. Use your hands to mould the stuffing. It will hold together well when it's cooking.
Peel and chop the ginger and garlic. Chop the chilli pepper and fry everything in oil for two minutes. Add boiling water to the pan along with the soy sauce and stock cube. Mix the flour with a little cold water and add it too. Sit the peppers in the sauce and top up with hot water until it comes up to the edge of the peppers. It doesn't matter if some of the stuffing is underwater. It'll be okay. Cover the pan and simmer gently for half an hour. Garnish Peppers stuffed with Tofu with chopped green coriander (Cilantro) before serving.
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