Saturday, November 17, 2012
Tofu (Pork) in Adobo Sauce
Adobo Sauce: you beautiful, smoky, delicious-ness, you! I dream of you at night! And you are so simple to make.
Think barbecue sauce, but better.
I put it on tofu, Ry puts it on porkchops.
Found originally in the Dean & Deluca cookbook and tinkered with over the years.
1 dried chipotle pepper
4 dried ancho chiles
1/4 cup red wine vinegar
6 tbsp orange juice
2 tbsp lime juice
1/4 cup minced onion
2 tbsp minced garlic
1/3 cup honey, to taste
salt to taste
1/2 tbsp mustard
pinch of cilantro
Roast the dried peppers in the oven at 450 degrees until they are aromatic and puffy, about 3-5 minutes. Cut open and remove the stem and seeds. Place in a small bowl or cup of hot water, enough to cover the pepper skins. Let soak for about 30 minutes.
Remove the chilis, and set aside the liquid for later. Chop the chilis roughly, and place in food processor with 2 tbsp of the soaking liquid. Puree until smooth.
Add in the vinegar, OJ, line juice, onion, garlic, honey, mustard and salt. Taste and adjust the seasonings- adding more honey if the heat is too high, more soaking liquid if too thick, etc.
Grilling the tofu:
Buy an extra firm brand, and press out the water. Marinade for at least 30 minutes, and place on skewers. Prep the grill with oil or non-stick spray as the tofu has a tendency to stick. Grill about 5 minutes per side, brushing with extra marinade.