A classic Mexican dish, Chile Verde, consists of cubed pork pan-fried to perfection then smothered in green salsa. Well you know what? Tofu likes to play with the big dogs and can go head to head with pork any day of the week. Bring it Babe.Tofu can be used just about anywhere. Among its many uses I find it works great as a substitute for meat. So I substituted the pork with firm tofu and used my mad knife skills to dice it into bit-sized pieces. The key is to caramelize the tofu so it has crunch on the outside but still has a smooth center. The green salsa complements anything-anything at all. This time it surrounds the cubed up tofu to create one classic dish with a twist. Oh sooo good.
WHAT YOU NEED:
-2-3 tablespoons of oil;
– 1 onion, sliced;
– 1 12 oz. package of firm tofu, cubed;
– – 1 teaspoon of cumin;
– 2 tablespoons of corn starch;
-2 garlic cloves, finely chopped;
-2 cups of roasted green tomatillo salsa;
– ½ cup of water.
WHAT YOU DO:
Heat 1 tablespoon of oil over medium heat until oil begins to shimmer. Add onion and sauté until onions get some color.
Meanwhile in a mixing bowl toss tofu with corn starch, cumin, salt and pepper making sure to completely coat the tofu with the corn starch and spices. When onions are done remove from pan and set aside. Pour another tablespoon of oil into the pan and crank the heat up to medium-high. Place tofu in pan and watch magic begin. The goal is to get the tofu to caramelize and achieve a nice crispy outside. Depending on the stove you may have to up the ante and shoot the heat up to high. Try not to stir too much but do toss occasionally to ensure all the sides of the tofu get some love from the heat fairy. When the tofu is done toss in the garlic and reintroduce the onions.
Stir to mix thoroughly. Reduce heat down to medium and pour in the green salsa and water. Let mixture simmer for at least 15 minutes however the longer you let it sit the better it will get as the green salsa infuses the tofu with tangy, sour awesomeness. Serve in a bowl with tortillas or with a side of hot, fluffy rice.