Sunday, September 30, 2007

Holy Tofu Mole

[This sounds so good and I can’t resist the name, but I messed it up by being impatient and not waiting until I had raw pepitas. I just used a snack package of pumpkin seeds that were still in their hulls. Very bad idea. The flavors were good, but the seed bits made it indigestible. We had to throw out the whole lot. Made me so sad. I’ll try making it again and let you know how it goes with the correct ingredients…]

1 head of garlic
½tsp olive oil
3 fresh poblano chilies or pasilla chilies
6-8 tomatillos
½C raw, shelled pumpkin seeds [pepitas]
½C fresh cilantro, chopped
½C chicken or vegetable stock OR- water
1.5lb extra firm, low-fat tofu
tamari to taste
2-3C cooked brown rice

Preheat oven to 375 F.
Remove loose, papery skin from garlic and cut in half crosswise.
Rub cut surfaces with olive oil.
Wrap garlic in foil and bake 35 to 40 minutes until garlic is soft. [I just set a few cloves in their skins on a non-greased hot pan for about 10 minutes, turning every few minutes]
Set aside until cool enough to handle.
Squeeze garlic cloves from their skins.
Remove stems and seeds from chilies and paper skins from tomatillos.
Roast chilies & tomatillos under broiler, turning frequently, until skin is evenly blistered and slightly charred.
Place chilies & tomatillos in a paper bag and let cool. Remove skins from chilies and rinse. [I like the charry skins, so I skipped this step & just slid the whole pan of veggies and their juices into the food processor.]
Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes.
Do not brown. Transfer seeds to a small bowl, then set aside to cool.
Grind pumpkin seeds to a fine meal in a food processor or blender.
Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth.
Heat sauce in a medium skillet and add stock.
Simmer 10 minutes. Slice tofu 1/2-inch thick.
Brush/marinate tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side.
Serve tofu on a bed of rice topped with mole sauce.

Modified from:!


gwen1234 said...

Yes! We have 6000 leftover tomatillos from our farmshare... finally a way to use them. This sounds delicious.

hefk said...

PLEASE report back.

(lucky girl, what with the tomatillos in the farm share!!)