Mole with Brown Rice and Grilled Tofu tnt

[Guest guest]

Mole with Brown Rice and Grilled Tofu

 

1 small head roasted garlic

1/4 tsp. olive oil

3 fresh poblano chili's or pasilla chilies, hotter chili's can be used

1/2 cup raw, shelled pumpkin seeds

10 ozs. canned tomatillos, drained

1/2 cup fresh cilantro, chopped

3/4 cup vegetable stock or water

1 1/2 lbs. extra firm, tofu

1/4 cup tamari

3 cup cooked brown rice

 

Remove stems and seeds from chili's. Roast chilies under broiler, turning

frequently, until skin is evenly blistered and slightly charred. Place

chilies in a paper bag and let cool. Remove skins from chili's and rinse.

 

Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking

the pan often, until seeds have puffed, about 3 minutes. Do not brown.

Transfer seeds to a small bowl, then set aside to cool.

 

Grind pumpkin seeds to a fine meal in a food processor or blender.

Addroasted garlic, chilies, tomatillos, peppers and cilantro and continue

pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer

10 minutes.

 

Slice tofu 1/2 inch thick. Brush tofu with tarmari and grill over hot

coals or broil in oven, 5 minutes per side. Serve tofu on a bed of brown

rice topped with mole sauce.

Serves 6.

 

 

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