Spicy Chipotle Tofu
- 12 Oz Extra Firm Tofu
- 1 Whole Chipotle Pepper
- 1 Tbsp Adobe Sauce from canned chipotles
- 1/4 Tsp Dry Oregano
- 1/4 Tsp Cumin
- 1 Lime juiced
- 1/4 Cup Fresh Cilantro chopped
- 3 Garlic peeled
- 1 Tbsp Brown Sugar
- 1/4 Cup Avocado Oil
- Sea Salt to taste
- 2 Tbsp All Purpose Flour
- 2 Tbsp Avocado Oil or Coconut Oil
Tightly wrap tofu in an absorbent towel and lay something heavy on top. I used a cast iron skillet. Let it sit for 10 minutes to remove extra liquid and give room for the marinate. Unwrap tofu and cut into cubes, I like mine in bite size pieces.
In your food processor combine all ingrediets, taste and add salt to taste. In a medium bowl, combine tofu cubes with sauce. Allow to marinate for at least 2 hours, but can be done the night before.
Once the tofu is marinated, add tofu to a large zip lock bag and toss with 2 tablespoons of all purpose flour.
Heat up a large skillet or cast iron over medium heat, add 2 tablespoons of avocado oilor coconut oil. Once the oil is hot add 1/3 of the tofu that has been coated in cornstarch and allow to cook for 1 minute per side.
Do this in 3 batches adding additional avocado oil if needed. I drain tofu on a plate lined with paper towels to remove extra oil.
Serve with rice (optional) and your favorite roasted veggie, enjoy!