| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Beans/legum, Chiles |
8 |
servings |
INGREDIENTS
| 4 |
lb |
Firm tofu |
| 6 |
tb |
Flavored oil (peanut; sesame or avocado) |
| 2 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Oregano; * see note |
| 2 |
ts |
Ground coriander seed |
| 2 |
tb |
Honey |
| 1/3 |
c |
New Mexican red chile powder |
| 1/4 |
c |
Ancho chile powder |
| 1 |
tb |
Chile caribe; (such as piquin or santaka) |
| 3 |
tb |
Sherry vinegar or rice wine |
| 1/4 |
c |
Toasted pumpkin seeds |
| 1 |
tb |
Ground cinnamon |
| 2 |
|
Stock vegetable stock |
|
|
Salt; to taste |
INSTRUCTIONS
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 1/2 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@home.com> on Jun 29, 1999,
converted by MM_Buster v2.0l.
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