I went a little crazy in the kitchen today. The boys were outside playing since it was finally above zero (only 2 degrees above, but we will take what we can get), so I spent about 2 hours making a Mexican feast. I like to make a special meal on Sundays when I have some extra time, and cooking helps me decompress and relax and get ready for the work week. I will post two recipes tonight and the final one tomorrow.INGREDIENTS
- 1 pkg firm tofu, pressed, and cut into slices
- 2 tbsp oil
- 1 large vidalia onion (or some other sweet onion), cut in half and sliced
- 1/4 cup tequila
- juice of 1 orange
- juice of two limes
- 1/4 tsp ground allspice
- 1/4 tsp cinnamon
- 1 tsp chili powder
- pinch of cumin
- 1 tsp salt
- cilantro for garnish
METHOD
1. Toss tofu slices in cornstarch and fry in oil over med-hi heat until golden. Remove from oil and drain.
2. Heat oil in a frying pan over med-hi heat. Saute onions, stirring constantly, for about 5 mins, until onions are just starting to brown.
3. Add tequila to pan and cook until mostly evaporated, stirring constantly. Add juices and spices (except cilantro, of course) and mix well. Add tofu into pan and turn to coat. Add more orange juice if needed. Garnish with cilantro and serve.
