Tofu With Mexican Mole Sauce

• olive oil↗1 tablespoon
• medium onions↗2

  minced

• small green bell pepper1

  minced

• garlic cloves↗3

  minced

• medium tomatoes↗5

  diced

• dried mild chiles↗2

  soaked in water to cover for 1 hour and finely minced

• ground cinnamon↗1 teaspoon
• dried thyme↗1⁄4 teaspoon
• vegetable stock↗2 cups
• fresh cilantro↗1⁄3 cup

  chopped

• unsweetened cocoa powder↗1⁄3 cup
• salt↗1 teaspoon
• vegetable oil↗2 tablespoons
• firm tofu↗3 lbs

  each pound cut into 6 even slices

Step-by-step instructions

1. 1

   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.

2. 2

   Add the garlic and saute for 30 more seconds.

3. 3

   Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme.

4. 4

   Stir until the mixture reaches the consistency of a paste, about 5 more minutes.

5. 5

   Add the stock and cilantro; simmer on very low heat for 30 minutes.

6. 6

   Stir in the cocoa until it is combined and simmer for another 10 minutes.

7. 7

   Season with salt.

8. 8

   Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side.

9. 9

   Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.