In Charlottesville there is a great soup and sandwich place and we are addicted to their Senegalese peanut tofu soup - its warmth and spiciness always perfect for cold winter nights. Last week Matt was sick and we knew this soup would be comforting and healing. Instead of buying the soup, we decided to attempt our own version - making sure it was healthy and flavorful. After one taste of the final product we were amazed with the results and knew we had to share the recipe.
This dish is easy to make (it's a one pot meal) and can serve as a hearty main dish or a starter to an Asian-inspired meal. The tofu and brown rice add texture to the silky soup while the peanut butter adds flavor and creaminess. Even if you, or those you are cooking for, don't like tofu, add it for the texture and protein (you can also puree it with the rest of the soup to hide it). Next time you are in the mood for something warm and easy, give this soup a try and see why it is one of our favorites.
On a side note, this was a perfect recipe to use our newly acquired immersion blender. While a traditional blender works fine for soups like this, we have found the immersion blender to be much easier, safer, and more consistent. If you make soup often, go buy one.
Peanut Tofu Soup
Adapted from Deborah Madison
2 tbs vegetable oil
2 onions, diced
2 tsp, chopped fresh ginger
2 sweet potatoes, cut into 1 inch cubes
3 large garlic cloves, minced
Salt and pepper
1/4 tsp cayenne or red pepper flakes
1 can crushed tomatoes
5 cups vegetable stock or water
3/4 cup peanut butter
1/2 lb tofu, diced into 1/4 inch cubes
2 cups cooked brown rice
1 cup scallions, sliced
Heat oil over high heat in a large heavy pot. Add onions, ginger, and sweet potato and saute about 8 minutes until the onion starts to brown. Add garlic after five minutes. Add 1 tsp of salt, some ground pepper, and the cayenne pepper. Cook for two more minutes. Add the tomatoes and use the juice to scrape the brown bits off the bottom of the pan. Add the vegetable stock or water, bring to a boil, cover, lower the heat, and simmer for 25 minutes.
Add the peanut butter and stir until dissolved. Puree the soup until smooth using an immersion blender or in batches in a blender. Add the tofu and cook until tofu is heated through. Serve with brown rice on the side or in the bottom of the bowl. Top with scallions.
Serves 4 as main course or 6 as starter.
