RECIPE: Panfried Tofu in AdoboSauce

[Guest guest]

Here's proof that most fish dishes can be made with panfried tofu

instead. (It was originally a fish recipe.)

 

Panfried Tofu in Adobo Sauce

(6 servings)

 

2 Ancho chiles, dried

2 lb Extra-firm tofu (non-silken), drained, sliced 1/2 " thick

1/4 c Olive oil

8 oz. Canned tomatoes, with juice

1 c Orange juice

1 c Onion, cut up

1 clove Garlic, minced

1 ts Salt

1/2 ts Oregano

1/4 ts Cumin

1/4 ts Cinnamon

1 dash Clove

 

GARNISHES:

Lettuce, shredded

1 large Orange, thinly sliced

Radish roses [or sliced black olives]

 

 

Cut anchos open and discard stems and seeds. Cut chiles in

small pieces with scissors or a sharp knife. Place in a small bowl

and cover with boiling water; set aside for 45 to 60 minutes to

soak. Drain. [Ed.--Or use poblanos (fresh anchos).]

 

Meanwhile, lightly brown tofu on both sides in hot oil. Arrange

in a 13 X 9 X 2-inch baking dish. Season with a little salt and

pepper.

 

In a blender, combine drained chiles with the UNDRAINED

tomatoes, orange juice, onions, garlic, salt, oregano, cumin,

cinnamon, and cloves. Cover and blend until smooth.

 

In skillet used for cooking the tofu, simmer tomato mixture

for about 20 minutes, or until thickened, stirring occasionally.

Pour over tofu in baking dish.

 

Bake, uncovered, in a preheated 350F. oven for 30 minutes.

Transfer tofu to a serving platter. Top with lettuce and garnish

with range slices and radish roses [or sliced black olives.]

Source: unknown. Tofu-ized by me.

 

Rain

@@@@

\\\\\\

 

______________

The best thing to hit the Internet in years - Juno SpeedBand!

Surf the Web up to FIVE TIMES FASTER!

Only $14.95/ month - visit www.juno.com to sign up today!