DinnerFried 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
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