Friday, March 23, 2012

Spicy Pepper Tofu and Slaw by Colleen Guenther

If you can't take the heat, stay off the peppers;) This is a spicy, robust dish that gets those senses rollin'. The internal spongy texture of the tofu perfectly compliments the crunchiness of the cabbage. Try it! Serves 2. Oh and by the way, I could drink this sauce it's that good! Save a little extra to put on what ever you want for the next day! Tacos??

What you need:


½ cup freshly squeezed orange juice
1/3 cup, plus 2 tablespoons, freshly squeezed lime juice
¼ cup Olive oil
5 cloves garlic, minced
4 chipotles en adobo
3 teaspoons ground cumin, divided
1 teaspoon salt
3/4 of an 18oz package of Extra Firm Tofu cut into 1/4-1/2 inch pieces
1/4 vegetable oil

2 cups green cabbage thinly sliced
1 cup purple slaw thinly sliced
1 carrot thinly sliced
1 fresno pepper minced
dash of salt and pepper


Take all of your sauce ingredients besides the tofu and vegetable oil and place in a food processor. When well blended, add 3/4 of the sauce to your patted and diced tofu. I patted my whole tofu block with a paper towel to soak up some of the excess water before dicing. Let the mixture sit in the refrigerator for 2 hours.

Then when your tofu is ready, heat up your vegetable oil in a sautee pan. When hot, add your tofu and sautee until browned up. This takes about 15 minutes. Toss them around so that all sides get browned. While that is going, mix your slaw together and add 2 TBS of the sauce to your slaw and mix. When your tofu is done, plate your slaw and add your tofu on top. FYI, You can also add some cilantro to your slaw for extra yumminess but I did not have any....Whoot!

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