Terrific Tofu Adovada

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Terrific Tofu Adovada

 

4 lbs. 4 packages firm tofu

6 tbsps. flavored oil for sauteing, peanut, sesame or avocado

2 medium onions, chopped

3 cloves garlic, minced

1 tsp. oregano

2 tsps. crushed coriander seed

2 tbsps. honey

1/3 cup New Mexican red chile powder

1/4 cup ancho chile powder

1 tbsp. chile caribe (crushed hot red chiles, such as piquin or santaka)

3 tbsps. sherry vinegar or rice wine

1/4 cup toasted pumpkin seeds

1 tbsp. 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.

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.

Serves 6 to 8.

 

 

 

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