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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the tofu and press it for at least 15 minutes. | 2. Cut the tofu into small cubes (about 1/2 inch). Sautee the tofu cubes in the peanut oil until it has browned a little on each side, or until it's as crispy as you like it. Personally, I like it pretty crispy. | 3. Add the minced onions, garlic & ginger, and saute until the onions are translucent. | 4. Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes. | 5. Now stir in the peanut butter. It will melt and be easy to mix in with sauce. | 6. Serve over rice with optional chopped scallions &/or cilantro as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra tofu	2	packages	firm	774.2	20.54	79.79	41.08
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
ginger	1	inch	peeled minced	-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
creamy peanut butter	1	cup		1556.48	43.52	62.6432	138.6752
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
chickpea	2	cups	cooked drained	1512.0	251.8	81.88	24.16
cilantro			chopped chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.