Tofu With Mexican Mole Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
2 medium onions, minced
1 small green bell pepper, minced
3 garlic cloves, minced
5 medium tomatoes, diced
2 dried mild chiles, soaked in water to cover for 1 hour and finely minced
1 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 cups vegetable stock
1/3 cup fresh cilantro, chopped
1/3 cup unsweetened cocoa powder
1 teaspoon salt
2 tablespoons vegetable oil
3 lbs firm tofu, each pound cut into 6 even slices

Preparation

Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes.
Add the garlic and saute for 30 more seconds.
Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme.
Stir until the mixture reaches the consistency of a paste, about 5 more minutes.
Add the stock and cilantro; simmer on very low heat for 30 minutes.
Stir in the cocoa until it is combined and simmer for another 10 minutes.
Season with salt.
Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side.
Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.