Peppers Stuffed with Tofu is a quintessential vegetarian recipe that has been very popular for many, many years. I am not a vegetarian but I do enjoy breaking dietary routine with a vegetarian dish from time to time.
250-300 grams (10 ounces) of tofu
3 red peppers (Capsicum)
200-250grams (9 ounces) of cauliflower
1 small carrot
1 small onion
1 large handful of peanuts
1/2 tsp coriander powder
3 cloves of garlic
1 small piece of root ginger
1 chili pepper
1 small bunch of green coriander (Cilantro)
4 tsp soy sauce, or to taste
1 vegetable broth cube or 1 tsp of stock powder
2 heaping tsp flour
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 chili pepper and fry all three 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 stuffed peppers with chopped green coriander (Cilantro) before serving.