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Ingredients
- http://www.nytimes.com/2014/07/09/dining/giving-tofu-the-new-look-it-deserves.html?ref=dining&smid=fb-nytdining&_r=0
- INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon garlic, chopped
- Salt and ground black pepper
- 2 blocks firm tofu
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon cider vinegar
- Chopped fresh cilantro for garnish
- Chopped scallions for garnish
Details
Preparation
Step 1
By MARK BITTMAN
Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.
TOTAL TIME20 to 45 minutes, depending on desired texture
PREPARATION
1.
Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
2.
With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
3.
Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.
YIELD 4 servings
Originally published with Giving Tofu the New Look It Deserves
July 9, 2014
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