Flavor combos for tofu
Chorizo-chile-ginger version combines culinary influences
EDITOR’S NOTE: If you have a question for Ask the Chef, write to features@abqjournal.com.
DEAR CHEF: I have many friends that are skeptical about tofu, and so am I. Maybe we have never had it appropriately or in something we would be familiar with. Anyway, on our next work potluck I would love to surprise them. Any suggestions?
— SKEPTICAL WITH FRIENDS
DEAR SKEPTICAL: Tofu is actually something I find very interesting to cook with. It really picks up the flavors of sauces and anything else you combine it with very well, and I love the many textures it can take on.
Being that we are in New Mexico, I would love to introduce you to some amazing flavor combinations and creativity that your taste buds will love.
Mapo tofu is a Sichuan (Chinese) dish that is typically comprised of a red spicy sauce and a minced meat flavored with soy sauce, garlic and ginger.
My version uses the culinary influence from my native country, Mexico, and fuses it with other cultures and flavors.
Mexipo Tofu will release the aromas of the chorizo and ginger in the air and it really is a magical combination. This dish will be familiar to those that love our New Mexican staple food or even someone that is in the mood for some Chinese food! I love to have leftovers the next day when the dish has had extra time to marinate. I then serve it with fried eggs. Chef Elvis Bencomo is chef at Poki Poki Cevicheria.
MEXIPO TOFU
½ medium diced yellow onion
14-ounce package tofu (firm) 6 cloves minced garlic
½ tablespoon sesame oil 4 links beef or pork chorizo
½ tablespoon ginger (chopped)
1 cup freshly cooked or canned pinto beans or red beans (drained) 2½ tablespoons soy sauce 2 tablespoons teriyaki sauce (sweet)
1½ tablespoons hot chile oil w/seeds (sesame)
½ cup water 6 ¼-inch chopped green onions
Drain tofu and wrap in a few paper towels to absorb excess water.
Sauté onions in sesame oil and add sprinkle of salt.
Cut tofu lengthwise in half, and then in ½-inch cubes.
Add links of chorizo to sautéed onions. Add chopped ginger, pinto beans, soy sauce, teriyaki sauce and hot chile oil. Add tofu, stirring in gently. Add water (to make mixture into more of sauce texture). Lower heat to medium and simmer two minutes.
Serve over steamed white rice, garnished with chopped fresh green onions.