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1) Cook the onions over medium heat for a few minutes in a dry (no oil) pot or Dutch Oven, large enough to eventually hold all of the ingredients.
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Stir constantly to prevent them from browning or burning; reduce heat or remove the pot from the heat if necessary.
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2) Add the butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, cayenne pepper and paprika,and tomato.
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Stir and simmer for a few minutes.
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The onions should be soft, tender, and translucent, but not browned.
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3) Add the stock and dry red wine.
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Bring the mixture to a low boil while stirring gently.
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Cook for a few minutes, then reduce heat.
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Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone.
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Stir into the pot.
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4) Add the tofu pieces, making sure to cover them with the sauce.
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Cover and simmer for 20 minutes.
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5) After the tofu has gotten warmed, add salt and pepper to taste.
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Then gently add the hard-boiled eggs and ladle sauce over them.
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6) Serve hot.
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The only traditional way to serve doro wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain teff flour.
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Doro wat is also very good with Couscous, Rice, or Middle-Eastern or Indian style flat bread.
