Wednesday, October 5, 2011

Mexican Chipotle Tofu Stir Fry

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If the title doesn't make sense, don't worry, most great things in life don't. I usually make stir fry with tofu when I want a quick, easy and healthy dinner. This time I decided to go away from Asian and try to make some Mexican food using tofu and a wok. Here's my take on it...

INGREDIENTS
-14oz. package of extra firm organic tofu
-1 tsp. of oregano
-4 cloves garlic
-chili powder to taste
-canned chipotle peppers in adobo sauce (1/2 tsp.-2 tbsp. of sauce only needed depending on taste)
-two small squash
-1/2 white onion
-garlic salt to taste
-salt & pepper to taste
-4 tbsp. mild taco sauce
-1/2 reed avocado

PREP
-First take a package of tofu (organic is best, non-organic uses chemicals to process that you don't want in your body). Firm tofu will work too, but extra firm holds up better. Take tofu out of package. Slice it in half width wise like you would a bagel. now slice into 1" cubes horizontal and vertical. Now you have a bunch of 1" cubes of tofu.

-Dice onion. White onions are best for Mexican food. Mince garlic.Slice and quarter small squash. Now you can also dice some potatoes, bell peppers, jalapeno, etc. if you prefer to add to this dish.

Ever see an avocado as perfect as this? If you live in San Diego you have. These are grown right here and are amazing. Reed avocados are more rich and creamy than Hass. They are large and round like a softball, try one if you haven't yet...


COOKING TIME!
Now you have all ingredients chopped, heat your wok to high heat with a couple tablespoons of oil in it. Once oil starts to smoke you know it's ready to go!

First dump in tofu and onions letting tofu sear for a few minutes before tossing or stirring to get a nice crisp crust on the tofu. Sprinkle tofu with oregano, salt and pepper as well as chili powder and garlic salt. Put as much or as little as you like depending on your taste.

After tofu starts to brown add rest of cut up veggies except garlic. Also toss in a 1/2 tsp. - 2 tbsp. of sauce from canned chipotle peppers. This stuff is potent, so if you've never used it or don't like really hot stuff just use 1/2 tsp. and not the peppers! The peppers are really hot! If you like hot stuff or know what to expect from chipotles then go for a couple tbsp. of sauce and even a whole pepper if you're loco! haha. The chipotle sauce adds an amazing smokiness and flavor to the dish. Save remaining chipotles/sauce in a small plastic container with a lid in the fridge, it keeps for a long time.

Once veggies are starting to brown add garlic. This is done so it doesn't burn from cooking too long or hot. Let cook for a couple minutes then turn heat off and pour mild taco sauce into wok and stir it into the mixture for a minute.

Stir frying some Mexican food, oh yeah!


Now it's done, top with your favorites like avocado, cilantro, lime, etc. Just serve it with your favorite sides like Spanish rice, beans, tortillas, or chips and enjoy with a cold cerveza and you're livin' life, or as Matthew McConaughey's character in Dazed & Confused would say...L-I-V-I-N.


Oh yeah! I put Juanita's chips on the bottom of stir fry mixture, topped with 1/4 of a sliced Reed avocado. L-I-V-I-N, haha!

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