Follow up to Puerto Rican Cooking 101
More Puerto Rican food! Today we have Tofu Guisado, modeled after Pollo Guisado (stewed chicken). It's REALLY good. No, really. I made the recipe for half a package of tofu, but you can double it if you want to make the whole thing (warning: if you make the whole thing, you may want to eat the whole thing).
1/2 block of tofu, pressed well and cubed
2 Tbsp. recaito (see the bottom of this post)
3 Tbsp. tomato sauce
2-3 potatoes, peeled and cubed
1- 1 1/2 c. water
1/4-1/2 tsp. Goya adobo seasoning
black pepper to taste
For the tofu marinade:
1 tsp. veggie chicken broth powder (I use the recipe from Bryanna Clark Grogan)
1 tsp. soy sauce
1 tsp. vinegar (I used white)
1 Tbsp. water
Combine the ingredients for the marinade and toss with the tofu to coat. It should be just enough for a light coat. Let sit for a few minutes while your oven (I used my toaster oven) preheats to 375 degrees. Bake on a cookie sheet sprayed with cooking spray until golden brown and dry.
Meanwhile, combine the recaito and tomato sauce in a medium saucepan over medium heat. Simmer for a few minutes. Add potatoes and 1 cup of the water. Add a shake or two of the Goya Adobo seasoning and some black pepper. Simmer on medium-low heat, stirring occasionally, until the potatoes are soft, adding more water if necessary (when the potatoes are nice and soft, the smaller pieces will break apart as you stir and make the sauce a little thicker--an added bonus). Add the tofu and let it sit for a little while to let the flavors combine.
Serve over white rice for optimum deliciousness.