[CH] Tonights Dinner
RST G (synapse7@home.com)
Tue, 29 Jun 1999 22:13:09 -0400
We had this for dinner tonight. I wrapped the tofu up in a tortilla with
some cilantro, sauteed yellow peppers with some garlic and some cheddar
cheese. I served it with some potato salad and some refried beans. It
was delicious.
* Exported from MasterCook *
Terrific Tofu Adovada
Recipe By : Todd Sanson/Hot & Spicy & Meatless
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Days Beans/Legumes/Pulses
Chiles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb firm tofu
6 tbsp flavored oil (peanut, sesame or avocado)
2 med onions -- chopped
3 cloves garlic -- minced
1 tsp oregano -- * see note
2 tsp ground coriander seed
2 tbsp honey
1/3 cup New Mexican red chile powder
1/4 cup ancho chile powder
1 tbsp chile caribe (such as piquin or santaka)
3 tbsp sherry vinegar or rice wine
1/4 cup toasted pumpkin seeds
1 tbsp ground cinnamon
2 stock 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 it down; heavy canned
goods work well, and Todd suggests using your thick French cookbooks.
Allow the tofu to sit for 20 minutes. Then cut it into 1/2 inch cubes.
Heat the oil in the skillet, add the cubed tofu, and saute 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 sauteed
tofu.
Refrigerate for 1-2 hours. Then take the mixture out of the refrigerator
and allow it to 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. Serves 6-8.
Heat Scale: HOT
Book says "this is a great way to still have a traditionally flavored
New Mexican dish with the heat, but without the meat." This dish can be
served with red chile sauce, served in a bowl, or used as a filling in
flour tortillas for burritos. Serve it with a bowl of pinto beans or
black beans and a big green salad.
I served it in tortillas, rolled up and baked with a little cheese
inside. Sort of a burrito. I put refried beans on the side and some
potato salad.
- - - - - - - - - - - - - - - - - -
NOTES : * I used Mexican oregano. You can use regular Greek/Italian
oregano if you wish.
This is from Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan and
Melissa T. Stock, p. 158 & 159.
RisaG