| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
|
1 |
servings |
INGREDIENTS
| 4 |
lb |
Firm Tofu |
| 6 |
tb |
Flavored oil for sautéing; (peanut, sesame or avocado) |
| 2 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Oregano |
| 2 |
ts |
Crushed coriander seed |
| 2 |
tb |
Honey |
| 1/3 |
c |
New Mexican red chile powder |
| 1/4 |
c |
Ancho chile powder |
| 1 |
tb |
Chile caribe |
| 3 |
tb |
Sherry vinegar or rice wine |
| 1/4 |
c |
Toasted pumpkin seeds |
| 2 |
c |
Vegetable stock |
|
|
Salt to taste |
INSTRUCTIONS
Someone was asking about recipes with Tofu. Here's a couple of good ones
from Chile Pepper Magazine's "Hot, Spicy & Meatless" cookbook.
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 down the tofu. Heavy canned goods will
work. Allow the tofu to sit for 20 minutes, then cut it into
1/2 inch cubes.
Heat the oil in a large skillet, add the cubed tofu and sauté 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 sautéed tofu.
Refrigerate for 1 to 2 hours. Then take the mixture out of the refrigerator
and let stand for about 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 5 to 6
Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@ibm.net> on Sep 12,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”