Tofu Encocado
So, one of the women at work introduced me to the Pescado Encocado recipe, as seen here:
http://laylita.com/recipes/2008/07/25/pescado-encocado-or-fish-with-coconut-sauce/
But my SOGP has never eaten fish, not even when he was a meatavor. So, I thought - why not tofu? It turned out very well, and so I want to be able to find the recipe again. One thing: we were completely out of fresh onions, and my onion powder jar was empty, so I used a package of Lipton Onion Soup, which worked, but made it a little salty. I'd like to try it with a real onion.
Three steps: marinade the tofu, make the Encocado sauce, make the rice with the marinade liquid.
Marinade Ingredients:
4 cloves garlic, crushed
juice of three limes
juice of two oranges
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon ground paprika
Tofu:
14 ounces pressed tofu, drained and diced
Encocado Sauce Ingredients:
2 tablespoons grape seed oil
3 sweet red peppers, seeded and diced
1 package dry Lipton Onion Soup mix (or one yellow cooking onion peeled and diced)
14 ounce tin diced tomatoes
14 ounce tin full coconut milk
Rice:
1 cup dry white rice
enough water to make up marinade to one cup of liquid
Method:
Make marinade. Dice tofu. Place tofu in marinade. Place a weighted plate on top to force all the tofu pieces to be submerged in the marinade. Leave on the counter while making Encocado Sauce, or leave in fridge if it will be a while before you make the sauce.
Heat oil at medium heat in a frypan large enough to accommodate everything except the rice. If you are using a fresh onion, throw it in the oil and saute on reduced heat until beautifully translucent and fragrant. Add diced peppers and saute until glowing. Add tinned tomatoes and stir until mix hot again. If using the Lipton Soup Mix, add now, sprinkling over the liquid and gently mixing in thoroughly. Bring mixture to a simmer. Add coconut milk, gently mix in. Bring to a simmer again.
Drain tofu, reserving marinade. Add tofu to Encocado mix, and bring to a simmer again.
Rinse rice in clear water. Make sure the rice is wet through since you will need the moisture retained when the rinse water is drained. Add rice to lidded pot. Measure marinade and top up with water to one cup. Add liquid to rinsed rice. Watching carefully, bring uncovered rice *just* to a boil. As soon as boiling cells appear, reduce heat to the lowest heat possible and cover tightly. Set timer for 10 minutes. Do not remove the rice pot lid for any reason. When timer goes, turn off heat and leave the rice covered. No peaking. No. Uh-uh. Stop that right now. Set the time for another 10 minutes. No peaking for the entire 10 minutes.
Once the rice timer goes the second time, the rice may be fluffed and served. As long as the lid is not disturbed, the rice will keep for at least 20 minutes as you pull the meal together, or wait for the tofu in the Encocado sauce to get warmed through. This makes quite a chewy rice that sops up sauces nicely without losing its shape. If you prefer a moister rice, you may add up to a total of two cups of liquid, but follow the same method.
To serve: place a scoop or two of rice on a plate and ladle the tofu Encocado around it. We ate it with a green salad.
http://laylita.com/recipes/2008/07/25/pescado-encocado-or-fish-with-coconut-sauce/
But my SOGP has never eaten fish, not even when he was a meatavor. So, I thought - why not tofu? It turned out very well, and so I want to be able to find the recipe again. One thing: we were completely out of fresh onions, and my onion powder jar was empty, so I used a package of Lipton Onion Soup, which worked, but made it a little salty. I'd like to try it with a real onion.
Three steps: marinade the tofu, make the Encocado sauce, make the rice with the marinade liquid.
Marinade Ingredients:
4 cloves garlic, crushed
juice of three limes
juice of two oranges
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon ground paprika
Tofu:
14 ounces pressed tofu, drained and diced
Encocado Sauce Ingredients:
2 tablespoons grape seed oil
3 sweet red peppers, seeded and diced
1 package dry Lipton Onion Soup mix (or one yellow cooking onion peeled and diced)
14 ounce tin diced tomatoes
14 ounce tin full coconut milk
Rice:
1 cup dry white rice
enough water to make up marinade to one cup of liquid
Method:
Make marinade. Dice tofu. Place tofu in marinade. Place a weighted plate on top to force all the tofu pieces to be submerged in the marinade. Leave on the counter while making Encocado Sauce, or leave in fridge if it will be a while before you make the sauce.
Heat oil at medium heat in a frypan large enough to accommodate everything except the rice. If you are using a fresh onion, throw it in the oil and saute on reduced heat until beautifully translucent and fragrant. Add diced peppers and saute until glowing. Add tinned tomatoes and stir until mix hot again. If using the Lipton Soup Mix, add now, sprinkling over the liquid and gently mixing in thoroughly. Bring mixture to a simmer. Add coconut milk, gently mix in. Bring to a simmer again.
Drain tofu, reserving marinade. Add tofu to Encocado mix, and bring to a simmer again.
Rinse rice in clear water. Make sure the rice is wet through since you will need the moisture retained when the rinse water is drained. Add rice to lidded pot. Measure marinade and top up with water to one cup. Add liquid to rinsed rice. Watching carefully, bring uncovered rice *just* to a boil. As soon as boiling cells appear, reduce heat to the lowest heat possible and cover tightly. Set timer for 10 minutes. Do not remove the rice pot lid for any reason. When timer goes, turn off heat and leave the rice covered. No peaking. No. Uh-uh. Stop that right now. Set the time for another 10 minutes. No peaking for the entire 10 minutes.
Once the rice timer goes the second time, the rice may be fluffed and served. As long as the lid is not disturbed, the rice will keep for at least 20 minutes as you pull the meal together, or wait for the tofu in the Encocado sauce to get warmed through. This makes quite a chewy rice that sops up sauces nicely without losing its shape. If you prefer a moister rice, you may add up to a total of two cups of liquid, but follow the same method.
To serve: place a scoop or two of rice on a plate and ladle the tofu Encocado around it. We ate it with a green salad.