[CH] RECIPE: Panfried Tofu in AdoboSauce

raincrone@juno.com
Sun, 29 Aug 2004 22:23:43 -0400 

Here's proof that most fish dishes can be made with panfried tofu 
instead.  (It was originally a fish recipe.)

Panfried Tofu in Adobo Sauce
               (6 servings)

2 Ancho chiles, dried
2 lb Extra-firm tofu (non-silken), drained, sliced 1/2" thick
1/4 c Olive oil 
8 oz. Canned tomatoes, with juice 
1 c Orange juice 
1 c Onion, cut up 
1 clove Garlic, minced 
1 ts Salt 
1/2 ts Oregano
1/4 ts Cumin 
1/4 ts Cinnamon 
1 dash Clove 

    GARNISHES: 
      Lettuce, shredded
     1 large Orange, thinly sliced 
      Radish roses [or sliced black olives]
      

Cut anchos open and discard stems and seeds.   Cut chiles in 
small pieces with scissors or a sharp knife.  Place in a small bowl 
and cover with boiling water; set aside for 45 to 60  minutes to 
soak. Drain.  [Ed.--Or use poblanos (fresh anchos).]

Meanwhile, lightly brown tofu on both sides in hot oil.  Arrange 
in a 13 X 9 X 2-inch baking dish.   Season with a little salt and 
pepper.

In a blender, combine drained chiles with the UNDRAINED 
tomatoes, orange juice, onions, garlic, salt, oregano, cumin, 
cinnamon, and cloves.  Cover and blend until smooth. 

In skillet used for cooking the tofu, simmer tomato  mixture 
for about 20 minutes, or until thickened, stirring occasionally.   
Pour over tofu in baking dish. 

Bake, uncovered, in a preheated 350F. oven for 30 minutes. 
Transfer tofu to a serving platter.  Top with lettuce and garnish 
with range slices and radish roses [or sliced black olives.] 
        Source: unknown.  Tofu-ized by me.

Rain
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