Roasted Marinated Mexiican Tofu Steaks

[Guest guest]

I haven't tried this recipe yet, it's too much for only one tofu eater

in the house, I'm waiting for company!!!

 

* 2 pounds tofu, pressed to remove the water

* 3 ancho chiles

* 2 New Mexican Chilies

* 1 guajillo chile or an extra New Mexican chile if not available

* 4 plum tomatoes

* 2 fresh jalapeno or serrano peppers

* 1 red bell pepper

* 3 garlic cloves minced

* 2 tablespoons coarsely chopped cilantro, plus more for garnish

* Juice of 1/2 lime

* 1 teaspoon ground coriander

* 2 teaspoons unrefined cane sugar

* 1/4 teaspoon cinnamon

* 1 teaspoon dried oregano, preferably Mexican

* 2 teaspoons ground cumin

* 2 teaspoons red wine vinegar

* 2 teaspoons extra virgin olive oil

* 1 teaspoon salt

* 1/4 cup vegetable stock or water

 

1. Preheat the broiler with the rack set 5 to 6 inches from the

heat. Slice the tofu into 8 cutlets.

2. In a large dry skillet toast the chiles one or two at a time, by

laying them flat in the pan and pressing down with a spatula 15 to 30

seconds, until they crackle and give off a slight wisp of smoke. Be

careful not to burn them. Flip over and repeat on the other side. When

the chiles are done, submerge them in hot water in a small bowl, cover

and soak until very soft, 30 to 60 minutes.

3. In the meantime, place the tomatoes, jalapeno or serrano peppers

and red bell peppers on a baking sheet. Broil, turning with tongs,

until blackened all over. They will finish in varying degrees of time.

The tomatoes and peppers will slightly char and their skins will

blister in 5 to 7 minutes. The bell pepper will probably take 10 to 15

minutes. You will want the bell pepper to blacken almost completely.

4. When done, let cool, then remove the skins from the tomatoes and

the stems from the peppers. You may leave the charred skin on the hot

peppers unless it is exceptionally burned. Coarsely chop the tomatoes

and hot peppers, retaining the juices. Scrape the charred skin off of

the bell pepper, remove the ribs and seeds and coarsely chop.

5. In a blender or food processor combine the chopped vegetables

with all the remaining ingredients except the tofu and the stock.

Puree until smooth, adding enough stock or water to achieve a sauce

the consistency of a thick cream.

6. Put the tofu in two large heavy duty, sealable freezer bags.

Divide the sauce between the bags, making sure the tofu is well

coated. Seal the bags and refrigerate overnight.

7. Preheat the oven to 450 degrees. Place the tofu with about half

its sauce on an oiled baking dish. Roast 10 minutes on one side then 5

minutes on the other. Meanwhile heat the remaining sauce in a

saucepan. Serve the tofu with the warm sauce. Garnish with the chopped

cilantro.

 

Jim

 

" Unless we change direction, we are likely to

end up where we are headed " .

 

- Chinese proverb

[Guest guest]

Wow! Now that is quite a recipe. I guess it would be a great answer to those

people who say they don't like tofu because it tastes nothing/bland/beige or

whatever *lol*

 

It's a bit too much for our household too - quite a bit too much in quantity.

But it

sounds really intriguing. I'd have to try to do, say, on-third to one-quarter of

the

recipe :=( and of course that plays havoc with the ingredients because you

can't just cut everything by the same amount or it just doesn't work all too

often. When you do try it, let us know, okay? Maybe if I made half a recipe . .

.. .

 

There might be a problem with me, for example, and maybe some others,

because of *un*availability of the particular chilies required, however -- ;=)

 

Thanks for posting this one!

 

gf