Chipotle Red Pepper Tofu
This creamy chipotle tofu is unexpected in all the best ways. It's easy to make, completely plant-based, and has a surprising sweet, tart, and tangy kick. The heat from the chipotle plays nicely with the tofu, making it subtly spicy, but nothing that will get in the way of dinner. It's a quick weeknight meal that is perfect to add to your plant-based recipe rotation.
Equipment
- 1 rice cooker
- 1 chef's knife
- 1 vegetable peeler
- 1 high sided sauté pan
- 1 angled wooden spatula
Ingredients
- 1 cup uncooked wild rice
- 1 15 oz. pack of extra firm tofu
- 1 cup roasted red peppers drained
- 1 chipotle pepper packed in adobo sauce I like the La Morena brand
- 2 tbsp brown sugar
- 1 & 1/2 tbsp soy sauce
- 1/3 cup red wine vinegar
- 1/2 13 oz. can of coconut milk
- 1 medium yellow onion
- 3 large carrots
- 1/4 cup avocado oil
- 6-7 sprigs cilantro for garnish
Instructions
- Add the wild rice to a rice cooker or pot and cook per package instructions.
- Drain and lightly press any moisture out of the tofu with a paper towel. Cut it into 1" thick triangles. I like to do this by cutting it into six slices horizontally, cutting those rectangle slices into two squares, and then slicing those squares in half to create triangles.
- Spread the tofu out evenly on a paper towel-lined cutting board or baking sheet, cover with paper towels and another cutting board or baking sheet. Lightly press out any moisture and set this aside. The tofu will continue to drain as you prepare the other ingredients.
- In a small blender, add the roasted red peppers, chipotle pepper, brown sugar, soy sauce, and red wine vinegar. Blend until smooth. Taste and adjust, if it's too hot for you, add another tablespoon of brown sugar and soy sauce. Blend and taste again, but know that the sauce will later be diluted with coconut milk, so a little heat is ok!
- Finely slice the yellow onion. Peel the carrots, discard the outside peel, and continue to peel the carrot into strips, see blog post for reference.
- Put a high-sided sauté pan on medium heat. Add in the 1/4 cup of avocado oil. Uncover the tofu and pan-fry for 4 minutes on each side, or until the tofu is crisp and golden. Do this in batches and set the tofu aside, it should take about 3 rounds of cooking.
- Using the oil remaining in the pan, add in the onion and cook for 3-4 minutes to let it soften. Season with a pinch of kosher salt. Cook another 2-3 minutes and then add in the carrots. Cook, stirring often, to let the carrots soften slightly, another 2 minutes.
- Pour in the chipotle sauce. Stir to coat the onion and carrots. Add in the coconut milk and stir to create a bright orange, creamy sauce. Cook another 2-3 minutes to let everything combine.
- Add in the tofu and stir to get everything coated and combined. This is just to marry the ingredients together, no need to let it simmer or reduce!
- Remove the pan from the heat. The rice should be ready for serving. To serve, add a scoop of rice to each plate, then pile the tofu and sauce on top. Tear up a few sprigs of cilantro to add to each bowl, and give each serving a lime wedge for squeezing. Serve warm!