Tofu in a Sweet Chile Mulato Sauce

• Produce

  • 2 Garlic cloves
  • 1 Golden delicious apple
  • 3 Mulato chiles
  • 1 Plantain
  • 1/4 cup Raisins
  • 1 15 ounce can Tomatoes, fire-roasted
  • 1/2 White onion, medium

• Refrigerated

  • 2 lbs Tofu, extra firm

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 Cloves
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil
  • 1 Vegetable oil

• Nuts & Seeds

  • 1/4 cup Pecans, raw

• Bread & Baked Goods

  • 1 Tortillas

• Liquids

  • 1/2 cup Water

• Other

  • ¼ inch piece of Mexican Canela
  • 1 Tsp Grated Piloncillo

Found on thymeandlove.com

Description

Ingredients

• 2 Pounds Extra Firm Tofu, pressed and drained
• 3 Tablespoons Vegetable Oil
• 3 Mulato Chiles, stemmed and seeded
• 1 15 ounce can Fire Roasted Tomatoes
• ½ Medium White Onion, roughly chopped
• 2 Garlic Cloves, peeled
• ¼ Cup Raw Pecans
• 2 Cloves
• ¼ inch piece of Mexican Canela
• 1 Tsp Grated Piloncillo
• ¾ Tsp Sea Salt
• ½ Tsp Black Pepper
• ¼ Cup Raisins
• ½ Cup Water
• 1 Golden Delicious Apple, finely diced
• 1 Plantain, sliced
• Vegetable Oil
• Cooked rice
• Warmed tortillas

Directions

• In a large, heavy deep sided saucepan, heat the oil over medium heat. Once the oil is hot fry the chiles for 2 minutes, flip over and cook 1 minute more. Remove chiles and transfer to a paper towel lined plate and pat dry. Add the chiles to a high speed blender. Keep the oil in the pan; the tofu will be fried in it later.
• To the blender, add the tomatoes, onion, garlic, pecans, cloves, canela, piloncillo, salt and pepper. Blend until completely smooth. Itll take a few minutes. Set aside until needed.
• Cut the tofu into desired shape. I prefer to cut the tofu into cubes. Season with salt and pepper.
• Using the same pan and oil that you fried the chiles in, heat the pan over medium high heat. Working in batches, pan fry the tofu about 4-6 minutes minutes on each, or until lightly browned. The cooking time will depended on the size of the tofu. Transfer the tofu to a large plate. Lower the heat if the oil gets too hot.
• Once all the tofu has been browned, lower the heat to medium. Carefully pour in the blended chile sauce. Stir and cook for 2-3 minutes. Add the raisins, browned tofu, and water. Stir to evenly coat the tofu in the sauce. Bring to a simmer, cover and lower heat. Cook for 10-15 minutes.
• Remove the lid and add the diced apple. Cook for another 10 minutes.
• After you add the apple to the sauce, over medium heat a thin layer of vegetable oil into a skillet. Once hot, add the plantain slices and cook until browned on each side, about 2-3 minutes per side.
• Transfer the tofu and chile sauce to a large platter. Top with the plantain slices. Serve with rice and tortillas if desired.