Best 4 Tofu Tomatillo Stew Recipes

TOFU-TOMATILLO STEW

Steps:

• Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
• Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.
• Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.

TOMATILLO STEW

Steps:

• Remove and discard husks from the tomatillos and rinse well. Place in a medium sauce pan with the water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until tomatillos are softened, about 10 minutes. Let cool slightly and pour into blender container; blend or pulse to desired smoothness. Set aside.
• While tomatillos are cooking, roast poblanos. Place on a baking sheet under broiler, turning frequently until skins are blackened and blistered all over. Alternately, place over gas burner of stove, turning with long-handled tongs--take care not let handles of tongs overheat and burn your hands. When chiles are blackened all over, place in a large bowl and cover with plastic wrap or a dish towel. Let sit for 15-20 minutes, until cool enough to handle. Rub skins from chiles; cut in half and discard stems and seeds. Dice chiles and set aside.
• Heat oil in a large skillet over medium heat. Add onions, bell pepper, and carrots to skillet and sauté until onions become translucent, 5-7 minutes. Stir in garlic and cook for an additional 2-3 minutes, stirring so garlic doesn't burn. Add diced poblanos, tomatillo mixture, can tomatoes, oregano and cumin. Stir and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes.
• If stew gets too thick, add additional water or chicken broth to desired thickness. Season to taste with salt and pepper and stir in lime juice and oregano, if using. Add meat or other ingredients and cook for an another 10-15 minutes and serve over steamed white rice with hot tortillas on the side.

CHILE VERDE STEW WITH PORK AND TOMATILLOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dust pork cubes in flour and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
• Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
• Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
• Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Steps:

• Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
• Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.