Tofu is an excellent source of protein, and it can be incorporated into many different Mexican recipes from enchiladas to meatless meatballs. Given its neutral taste, tofu has an amazing ability to work with almost all types of flavours and foods. Extra firm tofus are best for baking, grilling and stir-fries.
This recipe was modified from a Mexican recipe for pork. I would not consider this dish authentic Mexican but we like to experiment with our success to create Mexican-inspired recipes too.
- 1 tsp cornstarch (use arrowroot to make it corn-free)
- 2 tbsp Molli Oaxaca marinade
- 2 tbsp maple syrup or agave nectar or 1 tbsp raw sugar
- Zest of 1 clementine or small orange (optional)
- ½ cup orange juice
- 1 tbsp Oil
- 1/2 package of firm Tofu
- 2-3 cloves garlic finely chopped/sliced
- 1/2 yellow pepper thinly sliced
- ½ bag buckwheat noodles
In a bowl, whisk cornstarch and water. Add Molli Oaxaca marinade, syrup or sugar, a pinch of salt, orange juice and zest, and reserve.
Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs, and blot each slab with paper towels.
In a bowl mix tofu and marinade, and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
Heat oil in a large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on most sides, about 6-8 minutes. Reserve the marinade.
If you prefer to grill the tofu, prepare a medium-hot grill. Brush the grill with oil, and grill until grill marks appear, 1 1/2 to 2 minutes per side. Reserve.
For the veggies: Heat oil in a pan, add garlic and sliced bell pepper or blanched veggies and cook for half a minute. Add the sauce you marinated the tofu in, and cook until sauce begins to bubble (2-4 minutes). Then reduce heat, cover and cook for another 2 minutes or until the veggies are cooked but crispy.
Serve with buckwheat noodles. Provecho!