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Grilled Tofu in Ancho-Pasilla marinade
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4
Ingredients
  • 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
Instructions
  1. In a bowl, whisk cornstarch and water. Add Molli Oaxaca marinade, syrup or sugar, a pinch of salt, orange juice and zest, and reserve.
  2. Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs, and blot each slab with paper towels.
  3. 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.

  4. 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.

  5. 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.

  6. Serve with buckwheat noodles. Provecho!