Mexican Potatoes & Tofu in Spicy Tomatillo Sauce
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Ingredients
- 5 medium-size red potatoes, skinned and cut into large bite-size pieces (1/2 cubes)
- 1 pound tomatillos
- 3 tbsp vegetable oil
- 1 onion, chopped plus ½ onion sliced
- 4 garlic cloves
- 3 serrano chiles, stemmed and chopped
- ¼ cup & ⅛ cup cilantro, chopped
- 1 teaspoon maple syrup
- ½ tsp kosher salt
- fresh black pepper to taste
- 1 tsp red chili flakes
Instructions
- Bring salted water to boil in a nonstick pot. Cook the potatoes until they are tender but not too soft. You want them to have a bite. Approximately 10-15 minutes. Drain and set aside.
- Add more water to the pot and bring to a boiling. Remove the papery husks and boil the tomatillos until they change color, about 8 minutes. Drain and cool the tomatillos for 10 minutes.
- Add 1 TBSP oil to the same pot and saute the chopped onion until transparent. Add 3 chopped garlic cloves and serrano chilis and saute until golden. Put the onion mixture, ⅛ cup cilantro, maple syrup salt & pepper to taste and tomatillos into a blender and puree until smooth.
- In the pot, heat the remaining 2 TBSP oil and saute the potatoes and onion slices until golden with a touch of brown. Add one chopped garlic clove and cook and saute another minute. Add the green salsa, ¼ cup cilantro, red pepper flakes, salt & pepper to taste and cook for 3-5 minutes. Put 2 to 4 ounces diced extra firm tofu in a bowl, Smother with green tomatillo & potato sauce.