Tofu in Ancho Chile Lime Marinade |
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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 4 |
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This recipe is loosely based from one provided by Rebar Restaurant in Victoria, BC. I haven't been there, or tried this yet, but the cookbook receives RAVE reviews on . /Rebar-Modern-Cookbook-Audrey-Alsterburg/dp/0968862306/sr=1-1/qid=1159824168/ref=pd_bbs_1/102-6607531-9980102?ie=UTF8&s=books Ingredients:
16 ounces firm tofu |
1 lime, juice of |
1/2 lime, zest of |
2 tablespoons oil |
2 garlic cloves |
2 tablespoons soy sauce |
2 tablespoons dried ancho chile powder |
1/2 teaspoon ground coriander |
1 teaspoon dried chipotle powder |
Directions:
1. Cut tofu into slices 2 long by 1/2 wide.
2. Combine remaining ingredients in a small pot and bring to to a boil.
3. Simmer for 5 min, remove from heat and pour over tofu. Marinade in glass bowl for several hours or preferably overnight.
4. Pour off marinade and bake tofu slices for 15 minutes in 350 degree oven, basting with remaining marinade each five minutes.
5. Serve over rice, or mix with noodles and remaining marinade.
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