Scharfer Erdnuss-Eintopf

Modifiziert nach: https://www.chefkoch.de/rezepte/628611163332620/Afrikanischer-Erdnusseintopf.html


1 kleiner Spitz- oder Weisskohl / 1 small white cabbage
2 Kartoffeln / 2 potatoes
2 Möhren / 2 carrots
1 kleine Dose Mais / 1 small can of corn
1 Paprika / 1 bell pepper
Frittierter Tofu / fried puffy tofu

Öl / oil
Senf / mustard
Kreuzkümmel / cumin
Chili-Pulver / chili powder
Paprika-Pulver / paprika powder
Salz / salt
Zucker / sugar
200ml Gemüsebrühe / 200 ml stock
1 Dose gehackte Tomaten / 1 can diced tomatoes
4 EL Erdnussbutter / 4 tb peanut butter
1/2 Limette / half of a lime

Alle Gemüse und den Tofu in kleine Stücke schneiden. Öl in einem grossen Wok erhitzen, die Kartoffeln und den Kohl hinzugeben und für ein paar Minuten anbraten. Senf und Kreuzkümmel überstreuen, und mit Umrühren kurz weiterbraten. Die Gemüsebrühe und Tomaten hinzufügen, und mit dem Chili-Pulver, dem Paprika-Pulver, etwas Salz und Zucker würzen. Für 5 Minuten köcheln lassen und dann die Erdnussbutter unterrühren und den Saft der halben Limette einträufeln. Anschliessend die restlichen Gemüse und den Tofu untermischen.

Cut all the veggies and the tofu into small pieces. Heat up oil in a large wok, add the cabbage and potatoes and fry for a few minutes. Stir in the mustard and cumin and continue to briefly fry. Pour in the stock and the tomatoes, and spice with the chili powder, the paprika powder, some salt and sugar. Let simmer at low heat for 5 minutes before stirring in the peanut butter and the juice of half the lime. Add the remaining veggies and the tofu and mix well.

I fought the Phad Thai for 20 yrs and I finally won!

By Corina (December 2012)

1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot

1 handful cabbage

Cook the noodles, run cold water over them, strain, and put back in pan.

Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)

Mix and shake in sealed tupperware. Pour over noodles. Yay!

Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).

Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos

Thingys

By Corina

¼C Soy Margarine (Willow Run or Earth Balance are the best)
1C Maple Syrup
¼C Cocoa powder (or melted Trader Joe's chocolate chips)
1C Peanut butter (and/or Almond butter)
1t Vanilla
1T Cinnamon
1C Shredded Wheat (crushed)

• Melt the soy margarine and add maple syrup (burner on high). Boil while stirring for about 5 minutes until goo drips from spoon in a solid line.

• Turn burner down or off; stir in cocoa powder, cinnamon, vanilla, and peanut butter. Mix until smooth.

• Crush shredded wheat and stir into mixture until evenly distributed.

• Drop by spoonfuls onto plates and put in refrigerator (this will harden them and keep from melting again).

Soy-free, gluten-free version: instead of shredded wheat, use Nature's Path Organic Corn Flakes (fruit juice sweetened); instead of soy margarine, use Earth Balance Soy-Free buttery spread.