Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently press 1 pound of extra-firm tofu to remove excess water, then cut it into 1-inch cubes.

2. 2

   Heat 0.25 cup niter kibbeh in a large clay pot over medium-low heat and sauté 2 large finely chopped red onions until softened and golden, which takes about 10-15 minutes.

3. 3

   Add 6 minced cloves of garlic and 2 inches of grated fresh ginger to the pot and cook for 2 minutes until fragrant.

4. 4

   Stir in 4 tablespoons of berbere spice blend and 1 (28 ounce) can of crushed tomatoes, allowing the mixture to simmer for 15 minutes to deepen the flavors.

5. 5

   Gradually whisk in 0.5 cup of shiro powder into 3 cups of water until no lumps remain, then pour this mixture into the clay pot.

6. 6

   Bring the stew to a gentle simmer, then carefully add the 1 pound of tofu cubes and 1 teaspoon of salt, stirring gently to combine.

7. 7

   Cover the clay pot and cook over low heat for at least 45 minutes to 1 hour, or until the stew has thickened and the flavors have melded, stirring occasionally.