Tofu in Ancho Chile Lime Marinade
- Ready In:
- 24hrs 20mins
- Cut tofu into slices 2"long by 1/2" wide.
- Combine remaining ingredients in a small pot and bring to to a boil.
- Simmer for 5 min, remove from heat and pour over tofu. Marinade in glass bowl for several hours or preferably overnight.
- Pour off marinade and bake tofu slices for 15 minutes in 350 degree oven, basting with remaining marinade each five minutes.
- Serve over rice, or mix with noodles and remaining marinade.
Questions & Replies
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We liked this quite a bit. I love the flavor of the chili lime marinade- yum! Super spicy and tangy. I also had a problem with the consistency of the marinade, however. It was more of a paste which is problematic with tofu because tofu really relies on marinade to get into it for the flavor. It really needed more liquid in there- maybe 1/4 cup of orange juice? I'm not sure. I am wondering what the original recipe says, as there was no extra sauce to pour off of anything or to baste the tofu with. Anyway, the taste is there and I will make this again with some additional liquid. I can see this in burritos and taco salad and so much more. Thanks for posting!
this was horrible. it has so many good things in it but it just tasted like nothing. for some reason it did not get into the tofu. it just sat on the outside and dried up in the oven. this is my first review and i've been using the sie for a long time. i just had to let others know how bad this was. it was a waste of good ingredients.
RECIPE SUBMITTED BY
I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in! You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.