Sunday, March 30, 2008

Tequila Chili Lime Tofu

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.

10 comments:

Jen said...

That looks SO good! Do you have any suggestions for what I might be able to use to replace the tequila?

Carla said...

I like the sound of this one. If I have no tequila could I sub something else?

Vegan Dad said...

When two people asked how to replace the tequila, I got all paranoid that maybe tequila wasn't vegan. But, it looks like, yes, Jose Cuervo tequila is vegan. Phew! The short answer is that, no, there is no substitute for tequila's unique flavour. It blends so perfectly with the lime and orange juices and makes for a delightful dish. That being said, you could always just leave it out and call the dish Chili Citrus Tofu. I would add more orange juice (and maybe a splash or two of lemon juice) plus a tbsp or two of agave nectar since tequila is made from agave. I don't think you would want a full 1/4 cup of agave nectar because it would make the dish too sweet.

Katie said...

OMG that looks sooooo good! I am definitely making this!

Alice (in Veganland) said...

Tequila Chili Lime Tofu? You got me at tequila.

Carla said...

Thanks for the help re the substitutions! I have every other alcoholic beverage under the sun but not tequila!!

VeganCowGirl said...

Looks really yummy.
I had never thought too much about coating my fu until I started reading your blog. I gave it a whirl the other night, and it didn't turn out so well....do you use a gas or electric stove? I think the over-intense heat of the gas stove top too much for some of the cooking I used to do back home in Canada, where I had an electric stove....

Vegan Dad said...

Vegancowgirl,
I have an electric stove right now. The trick to frying anything is to get the oil to the right temp (about 350 degrees). If the oil is too cold it will soak into your breading, too hot and it will burn your tofu. Some people use a thermometer to make sure the oil is at the right temp.

mustardseed said...

i ain't got no tequila, but I wanted your rice tacos so bad!! I was looking all over for the recipe for the rice, cause I tried it in so many mexican fast food places on holiday in LA and I love plain refried beans and this "Red rice".

I don't have tequila, we can't really find it in our supermarkets, so I think I'll be making chili citrus tofu. And I want to try the red rice using brown rice instead...

Yumyumyum I see tacos in my tummy. Or just rice and tofu.

JoJo said...

Tequila can be bought in supermarkets?

Anyway, I can't wait to try this. Sounds yummy!