Todd's Terrific Tofu Adovada

[Guest guest]

Todd's Terrific Tofu Adovada Sanson, a chef from Santa Fe

 

4 lbs. (4 packages) firm tofu

6 tbs. flavored oil for sauteing (peanut, sesame or avocado)

2 medium onions, chopped

3 cloves garlic, minced

1 tsp. oregano

2 tsp. crushed coriander seed

2 tbs. honey

1/3 cup New Mexican red chile powder

1/4 cup ancho chile powder

1 tbs. chile caribe (crushed hot red chiles, such as piquin or

santaka)

3 tbs. sherry vinegar or rice wine

1/4 cup toasted pumpkin seeds

1 tbs. ground cinnamon

2 cups vegetable stock

 

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 towels and another cookie sheet.

Then put some heavy objects on the sheet to weigh it down, heavy

canned good 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 saute until

golden brown. Set aside.

Pour 1 cup of the 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 to 2 hours, then take the mixture out of the

refrigerator and let it 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 to 8.

 

Serve with red chile sauce, served in a bowl, or used as a filling in

flour tortillas for burritos. Serve witha bowl of pinto or black

beans and a green salad.