With hardly a thing in the fridge save for some sad looking carrots, onion, a block of tofu and half a jar of my favorite 505 green chile sauce, I was at a head with what to make for dinner. Then, inspiration hit and the idea of spicy rice coated with the hot, rich green chile blossomed in my mind. Now, the tofu, must do something with that tofu, I thought (after all its expiration date was a mere three days away). So, I decided to try pan frying it. The result was a savory tofu square crunchy and peppery on the outside with silken center that melted in my mouth. The tofu cooled the firey rice and green chile sauce making a succulent spice bomb of a meal (and VEGAN too boot) that I will make again and again.
1 package of tofu, extra firm
1 cup white rice
1 small white onion, chopped
1 tsp cyanne pepper
1 tsp black pepper
1/3 cup bread crumbs
1 tsp garlic powder
2 Tbs olive oil
1 jar 505 all natural green chile sauce
1) While the rice is cooking sauté the onion in 1/2 Tbs of olive oil. When it starts to look translucent, add the cayenne pepper. Mix in and remove from heat.
2) In a separate bowl combine pepper, garlic, and bread crumbs. For the tofu, cut into 1/2 inch rectangles.
3) Set the oven on medium-high and heat remaining oil in pan (I used a sautée pan, but any shallow, small pan works). Dip the tofu into the bread crumb mixture, making sure to coat each side.
4) Fry tofu in oil until it’s light to medium brown and flip, about 4-6 minutes each side.
5) Mix the cooked rice with the onions, salt and add more spice as desired, then plate.
6) Heat green chile in a pan and pour over the plated rice, add tofu on top.