CUBAN PAN-SEARED TOFU

CUBAN PAN-SEARED TOFU image

Yield 2-3 servings

Number Of Ingredients 22

Tofu:
Latin Spice blend for coating tofu (see below)
1 (16-ounce) block of tofu, cut into 3 equal slabs
1 large onion, slivered or cut into strips
2 teaspoons canola oil
Latin Spice Blend:
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons thyme
2 teaspoons oregano
1 tablespoon ground dry chile of your choice, such as chipotle, ancho or cayenne
Mojo:
4 cloves garlic, crushed
3 tablespoons fresh lime juice
2 tablespoons olive oil (not extra virgin)
1½ teaspoons salt
2 teaspoons pepper
2 tablespoons chopped fresh parsley

Steps:

Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. In a small saucepan on very low heat, make the mojo by combining the garlic, lime juice, olive oil, salt, pepper, and parsley. Let it come up to a light simmer for 2 to 3 minutes, and then remove from heat. Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. Pan-sear the tofu and set aside. In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and sauté them for about 2 to 5 minutes, until they begin to brown. Continue cooking onions for about 5 minutes, then remove from heat and allow to cool for 2 to 3 minutes. Pour the mojo mixture into the skillet containing the onions. Place the tofu on a plate and spoon the onion mixture over it.