Tuesday, May 11, 2010

Hot and Spicy Tofu

Break out your spices because you'll be using all of them!

Though I'm sure this would work equally well with chicken, I kept semi-close to the receipe from This Can't Be Tofu. (Of course, if you're using chicken, make sure it's thoroughly cooked before serving!)

To serve two:
1/2 brick of firm tofu
1 tsp paprika
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp oregano
1 tsp cumin
1 tsp thyme
1 tsp black pepper
Olive oil
1 green bell pepper, chopped
2 small chilies, chopped
1/4 cup onion, chopped
1-2 cups vegetable stock
2 cups brown rice, cooked
1. Cut tofu into large chunks (I did triangles) and pat dry.
2. Mix spices together on a plate. Dip all sides of tofu in the spice mix.
3. Heat olive oil in a pan. Cook all sides of tofu until brown, ~10 minutes.
4. Remove tofu from pan. Without cleaning, add veggies and cook ~5 minutes.
5. Place tofu on top of veggies. Fill pan with veggie stock to that the veggies are covered and the stock is just touching the tofu. Cover and cook on low heat for about 15 minutes. Most of stock should evaporate.
6. Serve with rice!

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