Text 23413, 80 rader
Skriven 2012-04-07 07:09:50 av Dave Drum (1:261/38)
Ärende: Chile 026
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Terrific Tofu Adovada
 Categories: Chileheads, Tofu, Chilies
      Yield: 8 Servings

      4 lb Firm tofu
      6 tb Flavored oil (peanut, sesame
           -or avocado)
      2 md Onions; chopped
      3 cl Garlic; minced
      1 ts Oregano; *
      2 ts Ground coriander seed
      2 tb Honey
    1/3 c  New Mexican red chile
           - powder
    1/4 c  Ancho chile powder
      1 tb Chile caribe (such as piquin
           - or santaka)
      3 tb Sherry vinegar or rice wine
    1/4 c  Toasted pumpkin seeds
      1 tb Ground cinnamon
      2 c  Vegetable stock
           Salt

  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.

  * 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.

  FROM: Risa Golding; Chileheads Mailing List

  MM Format by Dave Drum - 30 October 1999

  Uncle Dirty Dave's Archives

MMMMM

... Cat - The other white meat. - seen on a bumper sticker

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)