Fried Tofu with Tomatillo and Chipotle Sauce with Pumpkin Seeds and Pumpkin Oil, Basmati Rice

Dinner

Fried Tofu with Tomatillo and Chipotle Sauce with Pumpkin Seeds and Pumpkin Oil

Basmati Rice


It was easier to make than it sounds ;)

The sauce is 4 cups veg stock, 1 med. onion, diced, 2 garlic cloves, sliced, 1 canned chipotle with a little of the adobo sauce, brought to a boil and simmered for 15 minutes. Then add 6-8 medium tomatillos to the liquid and cook for 10 minutes until they get soft. Puree the mixture in a vita-mix / blender with a dozen cilantro sprigs.

Add 2 tbs. of canola oil on med-high heat to a large saute pan, and add the liquid from the blender (careful, it may splatter). Cook for 15-20 minutes until reduced by at least half. Check for salt and add up to 1 tbs. of sugar, if needed, to balance the heat of the chipotle.

Add fried tofu slices until well coated, or simply pour it over the tofu on the plate.

Toast the pumpkin seeds in a little oil, add salt and cayenne to taste.

Drizzle pumpkin seed oil around plate (warning -- very addictive!)


Bonus pix: a walk through our backyard

Tags: tofu, basmati, rice, chipotle, tomatillo, cilantro, pumpkin seeds, recipe, vegan, food, dinner, tofu666