Wednesday, March 21, 2012


This is another one of my cheater meals. We had  it last night.

It's so good. 
Too good not to tell you about it again. 
And I might remind you about it again after this...
Owen doesn't like the smell of it.  And probably not the taste either (it's slightly spicy).  This is fine with me and Brock, because if he wanted any we'd have to share it with him.  And we are fully capable of polishing off the whole batch between just the two of us.  So, we foster his dislike for it and call it "stinky tofu".  
Is this dishonest?
In any case, the kids were perfectly happy with their Annie's mac & cheese with peas.  And those of us mature enough to handle it get this deliciousness...

the veggies:

  • 2 TBS olive oil
  • 14 to 16 oz extra firm tofu
  • 1 bell pepper (red, yellow or orange), chopped
  • 1 small onion, chopped (optional)
  • about 1/2 cup frozen corn
  • 1 packet of Frontera roasted tomato + mild red chile skillet sauce (or about 8 oz of some other slightly spicy Mexican- or New Mexican-style sauce)
  • 4 to 6 Tortilla Land uncooked tortillas, or your favorite brand of tortilla (the fewer ingredients the better)
  • shredded lettuce, chopped tomatoes, crumbled queso fresco-- whatever you want to put on top

the love:

  1. Put a large heavy skillet over medium to medium high heat.  Add the oil.  
  2. Gently smash the tofu between two plates to drain out some excess water.  Pat dry, slice into cubes, then pat those dry again.
  3. Throw the tofu in the hot skillet and spread the tofu out so one side of the tofu can fry in the oil.  Let it get crisp on one side before carefully turning.  Continue until almost every side is done.  Be careful not to stir too much or you'll end up with a scramble.
  4. In the mean time, heat up another heavy skillet and cook your tortillas, about 30 seconds per side, until flecked with golden spots.  Less is more with these-- they get crunchy when overcooked.
  5. When your tofu is almost done, add the onions (if using) and carefully turn a few times until the onions start to become translucent.  Then add the peppers and carefully turn a couple times until the onions are done and the peppers start to become tender.  
  6. Add the corn and dump on the sauce.  Turn carefully to distribute and let it simmer for a few minutes while you finish up the tortillas and prep some toppings.
  7. Put a generous scoop of tofu on a freshly cooked tortilla, finish with some cheese and lettuce (or whatever else sounds good), and enjoy.  
  8. Mmmm...

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