Chipotle Agrodolce Tofu Skewers and Avocado Mango Salsa
Directions
- 1Tear the tofu into 1-inch chunks.
- 2Boil the tofu in vegetable broth or generously salted water for 5 minutes to firm up the texture.
- 3Drain the tofu well and pat dry.
- 4Add tamari, sugar, paprika, garlic powder, oregano, cornstarch, and 1 tablespoon of avocado oil to the tofu.
- 5Coat all pieces evenly by sealing and gently shaking.
- 6Thread 4-5 tofu pieces onto each 6-inch skewer.
- 7Heat a large, heavy-bottom skillet over medium heat with 2 tablespoons of avocado oil.
- 8Place the skewers in the pan with space between each.
- 9Cook undisturbed for 7 minutes until golden, then flip and cook another 5-6 minutes until crisp around the edges.
- 10Transfer the cooked skewers to a paper towel-lined plate or cooling rack.
- 11Finely mince the chipotle peppers.
- 12Add minced chipotle peppers, red wine vinegar, and maple syrup to the same pan.
- 13Whisk to combine and bring to a simmer, cooking until reduced by half (about 9-10 minutes).
- 14Finely dice red onion.
- 15Finely dice jalape o.
- 16Quarter cherry tomatoes.
- 17Dice the ataulfo mango.
- 18Dice the medium avocado.
- 19Mince cilantro leaves.
- 20Combine red onion, jalape o, mango, tomatoes, avocado, cilantro, lime zest and juice, and a pinch of kosher salt in a medium bowl.
- 21Gently toss the salsa to combine.
- 22Arrange skewers on a serving plate.
- 23Spoon the warm agrodolce over the skewers, then serve along with the salsa.
Ingredients
- 1 ataulfo mango
- 0.5 cup cherry tomatoes
- 1 jalape o
- 0.33 cup cilantro leaves
- 1 lime
- 0.5 small red onion
- 1 medium avocado
- Kosher salt
- 1 16 oz block extra firm tofu
- 3 cups vegetable broth or water
- 1.5 tbsp tamari
- 2 tsp light brown sugar or coconut sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tbsp cornstarch
- 2 tbsp avocado oil
- 2 chipotle peppers canned in adobo sauce
- 0.75 cup red wine vinegar
- 0.25 cup maple syrup or agave syrup
Equipment
medium bowlmedium saucepanstrainerlarge bowlskewerlarge, heavy-bottom skillettongschopping boardknifemeasuring cupspatulalime squeezerserving plate
Tips
- For the tofu, boil it in something salty to get good flavor on the inside.
- Cook tofu until crispy around the edges.
- For the chipotle agrodolce, reduce the sauce by half until it's thick and sticky.
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