Tofu In Red Chili Sauce

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* Exported from MasterCook *

 

Tofu In Red Chili Sauce

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 122

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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4 pounds firm tofu -- (4 packages)

1/4 cup olive oil

1 large onion -- coarsely chopped

4 large garlic cloves -- coarsely chopped

1/4 cup mild New Mexico chili powder

1 chile chipotle in adobo sauce -- finely diced

1 teaspoon ground coriander

1 teaspoon Mexican oregano

pulverized between your fingers

1 teaspoon toasted -- ground cumin

1 tablespoon honey

2 tablespoons balsamic vinegar

2 tablespoons tamari soy sauce

1/4 cup roasted pumpkin seeds

2 cups vegetable stock

 

6 to 8 servings

 

In this recipe, adapted from one I found in a book called Hot and Spicy and

Meatless, the tofu replaces the meat to make a delicious and unusual

vegetarian stew. Serve with tortillas or corn bread and a green salad.

 

1. Slice the block of tofu lengthwise and place them between layers of

paper towels. Place large books, heavy pots, or any other weighty object

of your choice on the tofu to press out the excess liquid. Let the

weighted tofu sit for 15 to 20 minutes.

 

2. Slice the tofu into 1-inch cubes. Heat the olive oil in a large, heavy

skillet over medium-high heat until it is hot but not smoking. Add the

tofu cubes and saute until the tofu is golden brown. Remove with a slotted

spoon and drain on paper towels. Place the tofu in a glass or ceramic bowl

and set aside.

 

3. Remove all but 1 tablespoon of the olive oil from the skillet. Add the

onion and garlic and saute over medium-high heat for about 5 minutes, until

the onion has softened. Lower the heat, add the chili powder and the diced

chile chipotle, and cook, stirring, for 5 minutes longer. Stir in

coriander, oregano, cumin, honey, vinegar, and soy sauce. Cook, stirring,

for 1 minute and remove from heat.

 

4. Place the pumpkin seeds in the bowl of a food processor or blender and

process until they are pulverized. Add 1 cup of stock and process to

blend. Add onion-chili mixture from the skillet and process to blend.

 

5. Place the mixture in a large saucepan, add the remaining stock, and

heat through. Gently stir in the tofu cubes, remove from heat, and let the

tofu marinate at room temperature for 1 to 2 hours.

 

6. Bring the marinating tofu to a boil, reduce heat to low, and simmer,

partially covered, for 1 hour.

 

7. Serve over white or brown cooked rice.

 

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