Cooking Instructions

Follow these steps for perfect results

Ingredients

0/17 checked
6
servings
14 ounce

Extra Firm Tofu

pressed and cut into serving-size pieces

1 unit

Onion

finely chopped

3 tbsp

Butter

4 unit

Garlic Cloves

minced

1 tsp

Fresh Gingerroot

cleaned, scraped, and chopped

0.5 tsp

Ground Fenugreek

0.5 tsp

Ground Cardamom

0.13 tsp

Ground Nutmeg

2 tsp

Paprika

0.13 tsp

Cayenne Pepper

3 tbsp

Tomato Paste

0.5 cup

Vegetable Stock

0.5 cup

Dry Red Wine

1 tsp

Salt

1 tsp

Black Pepper

1 tbsp

Cornstarch

1 unit

Hard-boiled Egg

pierced with a toothpick

Step 1
~5 min

Cook the finely chopped onions in a dry pot or Dutch oven over medium heat for a few minutes, stirring constantly to prevent browning.

Step 2
~5 min

Reduce heat or remove the pot from the heat if necessary.

Step 3
~5 min

Add the butter (or ghee), minced garlic, chopped ginger, fenugreek, cardamom, nutmeg, cayenne pepper, paprika, and tomato paste (or sauce) to the onions.

Step 4
~5 min

Stir and simmer for a few minutes until the onions are soft and translucent, but not browned.

Step 5
~5 min

Add the vegetable stock and dry red wine.

Step 6
~5 min

Bring the mixture to a low boil while stirring gently, then reduce heat and simmer.

Step 7
~5 min

Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone.

Step 8
~5 min

Stir the cornstarch mixture into the pot to thicken the sauce.

Step 9
~5 min

Add the pressed and cut tofu pieces, ensuring they are covered with the sauce.

Step 10
~5 min

Cover the pot and simmer for 20 minutes, allowing the tofu to warm through.

Step 11
~5 min

After the tofu has warmed, add salt and pepper to taste.

Step 12
~5 min

Gently add the hard-boiled eggs (pierced with a toothpick) and ladle sauce over them.

Step 13
~5 min

Serve hot.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Can be made 1-2 days in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong (due to spices)
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with injera bread (if available).

Serve with couscous, rice, or flatbread.

Garnish with fresh cilantro or parsley.

Perfect Pairings

Food Pairings

Ethiopian salad (Azifa)
Spiced lentils (Misir Wot)

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Ethiopia/Eritrea (East Africa)

Cultural Significance

Doro Wat is a national dish often served on special occasions.

Style

Occasions & Celebrations

Festive Uses

Holidays
Celebrations

Occasion Tags

Dinner Party
Weeknight Meal
Special Occasion

Popularity Score

70/100

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