Chipotle Agrodolce Tofu Skewers and Avocado Mango Salsa

30 mins
Serves 1
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Directions

  1. 1Tear the tofu into 1-inch chunks.
  2. 2Boil the tofu in vegetable broth or generously salted water for 5 minutes to firm up the texture.
  3. 3Drain the tofu well and pat dry.
  4. 4Add tamari, sugar, paprika, garlic powder, oregano, cornstarch, and 1 tablespoon of avocado oil to the tofu.
  5. 5Coat all pieces evenly by sealing and gently shaking.
  6. 6Thread 4-5 tofu pieces onto each 6-inch skewer.
  7. 7Heat a large, heavy-bottom skillet over medium heat with 2 tablespoons of avocado oil.
  8. 8Place the skewers in the pan with space between each.
  9. 9Cook undisturbed for 7 minutes until golden, then flip and cook another 5-6 minutes until crisp around the edges.
  10. 10Transfer the cooked skewers to a paper towel-lined plate or cooling rack.
  11. 11Finely mince the chipotle peppers.
  12. 12Add minced chipotle peppers, red wine vinegar, and maple syrup to the same pan.
  13. 13Whisk to combine and bring to a simmer, cooking until reduced by half (about 9-10 minutes).
  14. 14Finely dice red onion.
  15. 15Finely dice jalape o.
  16. 16Quarter cherry tomatoes.
  17. 17Dice the ataulfo mango.
  18. 18Dice the medium avocado.
  19. 19Mince cilantro leaves.
  20. 20Combine red onion, jalape o, mango, tomatoes, avocado, cilantro, lime zest and juice, and a pinch of kosher salt in a medium bowl.
  21. 21Gently toss the salsa to combine.
  22. 22Arrange skewers on a serving plate.
  23. 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.