Servings 4 servings
Ingredients
- 3 cloves of garlic minced
- 1 tbsp of better than bouillon vegetable base
- 1 tbsp of barbecue all-purpose seasoning I purchase mine from Flaev Co
- 2 cups of hot water
- 1.5 cups of soya chunks can sub for tofu
- 3 tbsp of vegetable oil
- 1 medium onion finely chopped
- 2 small red bell peppers
- 2 cherry peppers/pimentos can sub for 1 jalapeno
- 1 scotch bonnet pepper can sub with 1 habanero pepper
- 1 anaheim pepper can sub with any green mild pepper -- banana peppers are good
- 1 thumb size of ginger
- 1/2 tsp of curry powder
- 3 sprigs of thyme
- soy sauce or salt to taste
Instructions
- Make the marinade using minced garlic, better than bouillon base, barbecue all-purpose seasoning and hot water.
- Once everything has dissolved, add the soya chunks and let it hydrate for an hour.
- In a pan at medium heat, add the oil and 1/2 the chopped onions. Sauté till the onions are soft.
- Strain out the soya chunks and add the soya chunks to the pan. Do not throw out the marinade liquid
- Increase the heat of the pan and let the soya chunks fry and char
- While the soya chunks are cooking, add your peppers, ginger and remaining onion to a food processor and finely chop. You want it to be course not smooth.
- Lower the heat of the pan to medium-low, add the pepper blend to the soya chunks with about 1/4 cup of the marinade and let it cook for 5 minutes
- After 5 minutes, add in the rest of your spices (thyme, curry powder and soy sauce or salt) and let the sauce simmer for 5-10 minutes, stirring periodically.
- The dish is ready