Tofu With Mexican Mole Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Yet another from The Whole Soy Cookbook . Ingredients:
1 tablespoon olive oil |
2 medium onions, minced |
1 small green bell pepper, minced |
3 garlic cloves, minced |
5 medium tomatoes, diced |
2 dried mild chiles, soaked in water to cover for 1 hour and finely minced |
1 teaspoon ground cinnamon |
1/4 teaspoon dried thyme |
2 cups vegetable stock |
1/3 cup fresh cilantro, chopped |
1/3 cup unsweetened cocoa powder |
1 teaspoon salt |
2 tablespoons vegetable oil |
3 lbs firm tofu, each pound cut into 6 even slices |
Directions:
1. Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes.
2. Add the garlic and saute for 30 more seconds.
3. Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme.
4. Stir until the mixture reaches the consistency of a paste, about 5 more minutes.
5. Add the stock and cilantro; simmer on very low heat for 30 minutes.
6. Stir in the cocoa until it is combined and simmer for another 10 minutes.
7. Season with salt.
8. Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side.
9. Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.
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