Ingredients
Scale
- 1 Poblano Pepper, roasted, seeds and skins removed
- 2 Chipotles in Adobo sauce
- 1 Tablespoon cumin
- 2 teaspoon oregano
- 1 teaspoon salt
- 3 Tablespoon lemon juice
- 1 Tablespoon sugar
- 2 Tablespoon tomato paste
- 1 teaspoon minced garlic
- 2 (10 ounce) packages super firm tofu, excess water removed
- Olive Oil
- 2 cups water
Instructions
- Drain excess water off tofu.
- Heat skillet with olive oil. Cook each piece of tofu for 3-4 minutes over medium heat on each side.
- Use a paper towel to remove excess oil.
- Combine poblano pepper, chipotles, cumin, oregano, salt, tomato paste, olive oil, lemon juice, sugar, and 1/4 cup water. Blend in a food processor or blender until pureed.
- Add sauce to large saucepan. Cook on medium for 2-3 minutes.
- Add tofu to pan and cook for a few minutes until well coated with sauce.
- Stir in remaining water and bring to a boil. Reduce heat and cook until the sauce is thickened.
- Serve with rice!
