Creamy Green Chile Rice with Crispy-Fried Tofu
Description
Ingredients
Chile Sauce
- 2-3 whole chile peppers
- ½ yellow onion
- 1T minced garlic
- 1c broth of your choice (I use ramen packets and hot water)
- 2tsp cumin
- 1tsp coriander
- 1tsp oregano
- 1/4c butter or shortening
- 1/4c flour
- 1c milk
- 1/2c sour cream
Rice
- 2c rice
- 2c water
- ½ yellow onion, chopped
- half the sauce
Tofu
- 1lb extra firm tofu, sliced about 1/4″ thick
- 1/4c flour
- freshly ground pepper
- pinch of salt
- ~3T olive oil
Cooking Instructions
Chile Sauce
Remove the chile stems but keep the seeds. Put everything from the chile to the oregano in the blender and hit puree. Give it a couple minutes.
Melt the butter in a microwave-safe bowl and stir in the flour, until you get a paste. Add the milk a little at a time, until it’s as non-lumpy as you can get it. Nuke it for a minute and then stir well, until the lumps dissolve. (Repeat until smooth.) Add sour cream and the stuff in the blender. Mix well. Nuke for 6 minutes, stirring every 2, then leave to thicken.
Rice
Mix the rice ingredients more or less evenly in the bottom of a lasagne pan, cover it with foil, and bake at 180C/350F for 30m.
Tofu
Heat a frying pan with the oil, somewhere around medium-high. Mix flour, pepper, and salt and dump it on a plate. Dredge tofu in flour mixture and fry 2-3 minutes on each side, until browned.
Assembly
- cooked rice
- fried tofu
- the other half the sauce
- 1c cheddar
