Spicy Ethiopian Tofu Stew – Vegetarian Doro Wat
This is a vegetarian version of a classic fiery Ethiopian dish.
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter
- 4 large Onions sliced thinly
- 2 medium Carrots
- 1 stalk celery sliced
- 1 Sweet Red Pepper sliced
- 1-2 tbsp Ethiopian Berbere (depending on desired heat level)
- 1 tbsp Ginger minced
- 1 tbsp Garlic minced
- 1 large Potato cut in ½ inch cubes
- 1/2 lb Firm Tofu cut in ½ inch cubes
- 2 tbsp soy sauce
- 1 tbsp Honey
- 1 cup White wine
- 1 cup Veg. stock or water
- 2 cups green beans trimmed and cut, fresh or frozen
- 1 small bunch Parsley chopped
- Salt to taste
Instructions
- Begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.3 tbsp olive oil, 3 tbsp butter, 4 large Onions
- Add carrot, celery and pepper. Cook for 5 minutes.2 medium Carrots, 1 stalk celery, 1 Sweet Red Pepper
- Stir in the Ethiopian Berbere and salt, cook 2 minutes.1-2 tbsp Ethiopian Berbere, Salt to taste
- Add the ginger and garlic, cook 1 minute.1 tbsp Ginger, 1 tbsp Garlic
- Add potatoes and tofu, for a few minutes.1 large Potato, 1/2 lb Firm Tofu
- Add soy sauce, wine and honey. Bring to boil.2 tbsp soy sauce, 1 tbsp Honey, 1 cup White wine
- Add stock and Bring to a boil. Adjust salt, cover and simmer until potatoes are tender (20 minutes).1 cup Veg. stock or water
- Add green beans and cook 5-10 minutes.2 cups green beans
- Finish with chopped parsley.1 small bunch Parsley
- Serve with injera or rice.
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