Community recipe
Malian-Inspired Peanut Tofu with Fonio and Quick-Pickled Carrots
Golden seared tofu is folded into a silky peanut-tomato sauce and served over fluffy fonio, with bright quick-pickled carrots for contrast. Inspired by West African peanut stews, this weeknight-friendly vegan plate uses a brief sear and gentle simmer to build deep flavor without a long cooking time.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 200 g carrots, thinly sliced
- 60 ml white vinegar
- 1 tsp granulated sugar
- 0.5 tsp salt
- 680 g extra-firm tofu, pressed and cut into 2.5 cm cubes
- 2 tbsp neutral oils
- 150 g yellow onions, finely diced
- 3 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 30 g tomato paste
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper
- 120 g smooth peanut butters
- 400 ml unsweetened coconut milk
- 360 ml waters
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 200 g fonio
- 300 ml waters
- 2 tbsp lime juice
- 15 g fresh cilantros, roughly chopped
- 30 g roasted peanuts, coarsely chopped
Make it
Instructions
- 01
Quick-pickle the carrots
In a small bowl, toss 200 g carrots, thinly sliced with 60 ml white vinegar, 1 tsp granulated sugar, and 0.5 tsp salt. Set aside while preparing the rest of the meal, tossing once or twice so the slices soften evenly.
- 02
Sear the tofu
Pat 680 g extra-firm tofu, pressed and cut into 2.5 cm cubes dry. Heat 2 tbsp neutral oil in a wide, deep skillet over medium-high heat. Add the cubes in a single layer and sear for 8–10 minutes, turning occasionally, until several sides are deeply golden. Transfer the tofu to a plate.
- 03
Build the aromatic base
Reduce the heat to medium. In the same skillet, cook 150 g yellow onion, finely diced for 4 minutes. Add 3 garlic cloves, minced and 15 g fresh ginger, finely grated, and cook for 1 minute, stirring so the aromatics do not brown too quickly.
- 04
Make the peanut sauce
Stir in 30 g tomato paste, 1 tsp ground coriander, and 0.25 tsp cayenne pepper; cook for 30 seconds. Whisk in 120 g smooth peanut butter, 400 ml unsweetened coconut milk, 360 ml water, 1 tbsp soy sauce, and 1 tbsp maple syrup until smooth. Return the seared tofu to the skillet and simmer gently for 10 minutes, stirring occasionally, until the sauce lightly coats the cubes.
- 05
Steam the fonio
While the sauce simmers, place 200 g fonio and 300 ml water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 5 minutes. Remove from the heat and leave covered for 5 minutes, then fluff the grains with a fork.
- 06
Finish and serve
Stir 2 tbsp lime juice into the finished sauce. Divide the fonio among four bowls, spoon the tofu and sauce over it, and top with the pickled carrots. Finish with 15 g fresh cilantro, roughly chopped and 30 g roasted peanuts, coarsely chopped. Serve immediately while the sauce is hot.
