tequila limed tofu with spicy-sweet salsa
for the tofu:
1 big ‘ol block of firm tofu (we love our local ‘fu)
3 tbsp agave nectar (you can always add more if you like it sweeter)
2 tbsp water
2 limes, juiced
1 heaping tbsp cornstarch
a shot’s worth of your favorite tequila, optional (we love Espolón the mostest)
for the salsa:
2 peaches, finely diced (no need to peel them)
10-15 (depending on how hot ya like it) slices of jarred jalapenos (1 minced fresh would work as well)
a handful of cilantro, well chopped
1 lime, juiced
1/2 a cucumber, finely diced (no need to peel if it’s organic)
combine all the ingredients for the salsa in a small bowl, cover and set it aside in the fridge so it has a little time to let the flavors shake hands. while you’re salsa is veg’n out get the tofu marinade go’n. combine the juice from 2 limes, tequila (optional), agave, and water in your marinating dish. slice the ‘fu anyway you like it and let it sit in the marinade (refrigerated) for at least an hour.
heat a large skillet on medium heat get your tofu ready for action. gently shake some of the liquid from the slices of tofu as your move them from the marinade (save the marinade & set it aside.) to the skillet and place each slice of ‘fu in the skillet, letting the marinade drip off each slice before so that it’s all lying flat in one layer. (we’re kinda sorta “dry-frying” the tofu here, even though it’s far from dry) after about two minutes grab your spatula and gently press down on the tofu. the liquid will start seeping out and after a few presses flip all the tofu over & repeat this method of “dry-frying” until all the tofu is browned up to your liking.
stir the heaping tbsp of cornstarch into the reserved marinade and once the tofu is all browned up, turn off the heat and pour in the cornstarched marinade, moving the ‘fu around in the pan as the sauce thickens. you can place your tofu atop of whatever you love the most (here i used brown rice), or just eat it as is (this might crazy good on a sammie with caramelized onions, a slice o’ grilled pineapple, & wilted spinach). just be sure to top your ‘fu with lots and lots of that jalapeno-peach salsa & enjoy!