This recipe is a love letter to my teenage years. Tapatio hot sauce has a cult following and I was a proud member. I later graduated to salsa like a proper mexican, but being from East Los Angeles, Tapatio holds a place in my spicy heart. I still always have a bottle in my pantry, it stares lovingly at my Cholula bottle…
- 1 block of extra firm tofu cut into 8 thin slices
- 1 tbsp oil
- salt and pepper
- juice from 1 orange
- juice and zest from 1 lime
- 1/2 cup vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup Tapatio hot sauce
- 1 tbsp agave
- 2 tsp vegan butter ( I use smart balance organic spread )
Step 1 – heat 1 tbsp oil in a non stick pan; season the tofu with salt and pepper, add them to the pan and cook about 10 minutes per side until golden and edges are lightly crisped; remove from pan and place onto paper towels, set aside while you make the sauce.
Step 2 – in a bowl combine the orange juice, lime juice, vegetable broth, garlic powder, onion powder, agave and tapatio hot sauce; add 2 tsp vegan butter to the same pan that you cooked the tofu in, pour in the sauce; bring to a boil, add the tofu steaks then reduce heat to a simmer and cook for 10 – 12 minutes until sauce reduces and thickens up a bit; before serving add the reserved lime zest.
This recipe inspired my Tapatio Tofu Torta, but is also great with rice and a green salad. If you love spicy, this one is for you. Enjoy!