Creamy Green Chile Rice with Crispy-Fried Tofu

  • Creamy Green Chile Rice with Crispy-Fried Tofu


Adapted from:


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


  • 2c rice
  • 2c water
  • ½ yellow onion, chopped
  • half the sauce


  • 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.


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.


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.


  • cooked rice
  • fried tofu
  • the other half the sauce
  • 1c cheddar
When rice is cooked, lay tofu slices across the top of the rice. Cover everything with the rest of the sauce. Sprinkle cheese on top. Bake, uncovered, for another 10m, to melt cheese.

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