RCI-SP.005.0267.001
Tofu Mole
Tofu Mole from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 head
- 1/2 teaspoon
- fresh Poblano or pasilla chiles3 unit
- raw1/2 cupshelled pumpkin seeds
- (10 ounce) can tomatillos1 unitdrained
- fresh cilantro or parsley1/2 cupchopped
- 1/2 cup
- 1 1/2 pounds
- tamari or good soy sauce1/4 cup
- 3 cups
Method
1
Rinse the brown rice under cold water, then cook it in a pot with the vegetable stock or water according to package directions until tender, about 40-45 minutes.
45 minutes
2
While the rice cooks, drain and press the extra-firm tofu between paper towels or a clean cloth to remove excess moisture, then cut it into small uniform cubes.
10 minutes
3
Peel and mince the garlic cloves finely, setting them aside for blooming in the oil.
3 minutes
4
Heat a drizzle of olive oil in a medium saucepan over medium heat, then add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
2 minutes
5
Pour in the remaining vegetable stock or water, bring to a gentle simmer, and season the broth with your mole-inspired spices such as chili, cumin, cacao, and a pinch of cinnamon to build a deep, layered flavor.
5 minutes
6
Add the cubed tofu to the simmering broth and cook gently for 8-10 minutes, allowing the tofu to absorb the seasoned broth without breaking apart.
10 minutes
7
Taste the broth and adjust seasoning as needed, then ladle it into bowls over a portion of the cooked brown rice.
2 minutes
8
Finish each bowl with a light drizzle of raw olive oil for richness and serve immediately while hot.
1 minutes