Chile Braised Tofu

Chile Braised Tofu is a mouthwatering dish that showcases the art of braising, a technique typically used for cooking tough cuts of meat. In this recipe, the braising method is cleverly applied to delicate tofu, resulting in a boldly flavorful and tender tofu dish. The tofu cooks gently in a highly seasoned, Tex-Mex-inspired sauce made from dried ancho chiles, onions, garlic, cumin, and tomato paste. The combination of these aromatic ingredients creates a rich and well-rounded sauce that infuses the tofu with an irresistible taste. Finishing the dish with a touch of butter and lime juice adds a silky richness and a refreshing tang to the flavors.

Braising tofu in this flavorful sauce not only transforms the tofu into a robust and aromatic dish but also allows the sauce to develop its full potential. The dried ancho chiles, after soaking in boiling water, turn into a paste in the blender, providing a potent base for the sauce. The addition of onions, garlic, and cumin enhances the flavor profile, while a hint of sugar balances the bitterness of the ancho chiles. The result is a sauce that complements the delicate tofu and elevates its taste to new heights.

Whether you are a tofu enthusiast or someone looking to explore new flavors and cooking techniques, Chile Braised Tofu is a delightful recipe to try. The combination of Tex-Mex-inspired spices and the tender tofu creates a harmonious and satisfying dish that will leave you craving more.

SERVES 4

INGREDIENTS:

• 3 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
• 1 onion, chopped
• 1 tablespoon tomato paste
• 2 garlic cloves, crushed and peeled
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• Salt
• 3 tablespoons unsalted butter
• 21 ounces extra-firm tofu, sliced crosswise into ¾-inch-thick slabs
• 1 tablespoon lime juice plus lime wedges for serving
• 2 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. Pour 2 cups of boiling water over the dried ancho chiles in a bowl and let them sit until very soft, approximately 15 minutes. Drain the anchos, discarding the liquid. In a blender, process the softened anchos, chopped onion, ¼ cup of water, tomato paste, crushed garlic, ground cumin, sugar, and 1 teaspoon of salt until the mixture forms a thick but smooth puree, which should take around 1 minute. Be sure to scrape down the sides of the blender jar as needed.
2. In a 12-inch skillet, melt 1 tablespoon of butter over medium heat. Add the ancho puree to the skillet and cook, stirring often, until the mixture is fragrant and slightly thickened, about 3 minutes. Whisk in 1¾ cups of water until the mixture is smooth.
3. Lay the sliced tofu in an even layer in the skillet and bring it to a simmer. Reduce the heat to low and gently simmer the tofu until it’s warmed through and the flavors have melded, approximately 30 minutes.
4. Transfer the tofu to a serving platter. Stir in the remaining 2 tablespoons of butter and lime juice into the sauce and season with salt and pepper to taste. Pour the sauce over the tofu, sprinkle with minced cilantro, and serve with lime wedges.

Chile Braised Tofu is a culinary adventure that combines the essence of Tex-Mex-inspired flavors with the tenderness of tofu. The rich and aromatic sauce transforms the tofu into a satisfying dish that will captivate your taste buds. Whether you serve it over rice, pair it with chips and salsa, or create your own unique twist, Chile Braised Tofu is sure to become a flavorful favorite in your kitchen. Enjoy the experience of savoring this tender and boldly flavored tofu dish!