Todd's Terrific Tofu Adovada

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Todd's Terrific Tofu Adovada

 

 

4 lbs. firm Tofu

6 tbs. flavored oil for sautéing (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

3 tbs. sherry vinegar or rice wine

1/4 cup toasted pumpkin seeds

2 cups vegetable stock

salt to taste

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

 

 

 

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