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Peri Peri Tofu Recipe

A zesty, plant-based dish featuring marinated tofu infused with spicy Peri Peri sauce, offering a flavorful and tangy twist.
🇲🇿 Mozambique
4 servings
1 hour total
Ingredients

12oz firm or extra firm tofu (340g)

1 tablespoon neutral oil (canola, sunflower etc.)

2/3 cup roasted red pepper (can use jarred roasted red peppers)

¼ tsp black pepper

Bird's eye chilis (or other chilis...whatever you have access to/want)

1 tablespoon dried oregano

1 tablespoon Sriracha sauce

1 tablespoon smoked paprika

1 teaspoon hot sauce (vinegar-based, see notes)

1 medium onion

3 cloves garlic

1 tablespoon soy sauce

3 tablespoons vinegar (red wine or white wine vinegar)

½ teaspoon salt

½ cup vegetable stock (or substitute water)

4 ears of corn

Jasmine rice

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
Instructions

Step 1

Press the tofu to remove excess water - this helps when frying. Slice into two-inch pieces that are half an inch thick.

Step 2

Let's get the rice and corn boiling. Rinse the rice, and get it cooking in a rice cooker, or in a pot of water. Start to boil some salted water and add the corn. Once these are going, keep an eye on them.

Step 3

Add the oil to a large pan and heat on high. Fry tofu on top and bottom for one-two minutes on each side until golden.

Step 4

Peel the onion and garlic, cut the onion into four. Add with all the remaining ingredients to a blender or food processor and process until smooth.

Step 5

Place the tofu and sauce in a pot and heat on high. Once it starts to simmer, reduce heat to medium-low and cook for around fifteen minutes or until the sauce has thickened to your liking, stirring occasionally to prevent the tofu from sticking.

Step 6

Serve the tofu & sauce on a bed of rice, and garnish with some corn on the side.

Step 7

Enjoy!

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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