Follow these steps for perfect results
Extra Firm Tofu
pressed and cut into serving-size pieces
Onion
finely chopped
Butter
Garlic Cloves
minced
Fresh Gingerroot
cleaned, scraped, and chopped
Ground Fenugreek
Ground Cardamom
Ground Nutmeg
Paprika
Cayenne Pepper
Tomato Paste
Vegetable Stock
Dry Red Wine
Salt
Black Pepper
Cornstarch
Hard-boiled Egg
pierced with a toothpick
Cook the finely chopped onions in a dry pot or Dutch oven over medium heat for a few minutes, stirring constantly to prevent browning.
Reduce heat or remove the pot from the heat if necessary.
Add the butter (or ghee), minced garlic, chopped ginger, fenugreek, cardamom, nutmeg, cayenne pepper, paprika, and tomato paste (or sauce) to the onions.
Stir and simmer for a few minutes until the onions are soft and translucent, but not browned.
Add the vegetable stock and dry red wine.
Bring the mixture to a low boil while stirring gently, then reduce heat and simmer.
Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone.
Stir the cornstarch mixture into the pot to thicken the sauce.
Add the pressed and cut tofu pieces, ensuring they are covered with the sauce.
Cover the pot and simmer for 20 minutes, allowing the tofu to warm through.
After the tofu has warmed, add salt and pepper to taste.
Gently add the hard-boiled eggs (pierced with a toothpick) and ladle sauce over them.
Serve hot.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preferred spice level.
For a richer flavor, use homemade vegetable stock.
Allow the stew to simmer longer for the flavors to meld even more.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl with a generous portion of sauce. Top with a hard-boiled egg and a sprinkle of fresh herbs.
Serve with injera bread (if available).
Serve with couscous, rice, or flatbread.
Garnish with fresh cilantro or parsley.
Pinot Noir or Beaujolais
St. George or Habesha
Discover the story behind this recipe
Doro Wat is a national dish often served on special occasions.
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