Terrific tofu adovada

8 servings

Ingredients

Quantity Ingredient
4 pounds Firm tofu
6 tablespoons Flavored oil (peanut; sesame or avocado)
2 mediums Onions; chopped
3 Cloves garlic; minced
1 teaspoon Oregano; * see note
2 teaspoons Ground coriander seed
2 tablespoons Honey
⅓ cup New Mexican red chile powder
¼ cup Ancho chile powder
1 tablespoon Chile caribe; (such as piquin or santaka)
3 tablespoons Sherry vinegar or rice wine
¼ cup Toasted pumpkin seeds
1 tablespoon Ground cinnamon
2 Stock vegetable stock
Salt; to taste

Directions

Place several layers of paper towels on a cookie sheet. Slice the tofu in half lengthwise and place the halves on the towels. Cover the tofu with several more layers of paper towels and another cookie sheet. Then put some heavy objects on the sheet to weight it down; heavy canned goods work well, and Todd suggests using your thick French cookbooks. Allow the tofu to sit for 20 minutes. Then cut it into ½ inch cubes.

Heat the oil in the skillet, add the cubed tofu, and saute until golden brown. Set aside.

Pour 1 cup of stock into a blender and add the rest of the ingredients, except for the remaining stock. Puree for a few seconds, add the stock, and blend again. Pour into a large bowl and gently mix in the sauteed tofu.

Refrigerate for 1-2 hours. Then take the mixture out of the refrigerator and allow it to stand for 10 minutes.

Pour the mixture into a deep saucepan and bring to a boil. Turn the heat down and simmer for one hour. Adjust seasonings and serve. Serves 6-8. Heat Scale: HOT

Book says "this is a great way to still have a traditionally flavored New Mexican dish with the heat, but without the meat." This dish can be served with red chile sauce, served in a bowl, or used as a filling in flour tortillas for burritos. Serve it with a bowl of pinto beans or black beans and a big green salad.

I served it in tortillas, rolled up and baked with a little cheese inside.

Sort of a burrito. I put refried beans on the side and some potato salad.

NOTES : * I used Mexican oregano. You can use regular Greek/Italian oregano if you wish.

Recipe by: Todd Sanson/Hot & Spicy & Meatless Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jun 29, 1999, converted by MM_Buster v2.0l.

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