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Chipotle Agrodolce Tofu Skewers with Avocado Mango Salsa Recipe

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4.2 from 53 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 6-8 skewers
  • Diet: Vegan

Description

These Chipotle Agrodolce Tofu Skewers with Avocado Mango Salsa feature tender tofu chunks marinated in smoky chipotle and sweet agrodolce sauce, grilled to golden perfection. Paired with a fresh, vibrant salsa of mango, avocado, jalapeño, and lime, this recipe offers a delightful combination of smoky, spicy, sweet, and tangy flavors perfect for a light, refreshing meal or appetizer.

Ingredients

Avocado Mango Salsa

  • 1 ataulfo mango, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1 jalapeño, finely diced
  • 1/3 cup cilantro leaves, minced
  • Juice and zest of 1 lime
  • 1/2 small red onion, finely diced
  • 1 medium avocado, diced
  • Kosher salt, as needed

Tofu and Marinade

  • 1, 16 oz block extra firm tofu
  • 3 cups vegetable broth or water (for boiling tofu)
  • 1 1/2 tbsp tamari
  • 2 tsp light brown sugar or coconut sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tbsp cornstarch
  • 2-3 tbsp avocado oil

Chipotle Agrodolce Sauce

  • 2-3 chipotle peppers canned in adobo sauce, finely minced
  • 3/4 cup red wine vinegar
  • 1/4 cup maple syrup or agave syrup

Instructions

  1. Prepare the Salsa: In a medium bowl, combine the finely diced red onion, jalapeño, diced mango, quartered cherry tomatoes, diced avocado, minced cilantro, lime zest, lime juice, and a generous pinch of kosher salt. Toss everything gently until mixed, cover the bowl, and refrigerate to allow flavors to meld while you prepare the tofu.
  2. Boil the Tofu: Tear the extra firm tofu block into 1-inch chunks, roughly 30-32 pieces. Fill a medium saucepan with 3 cups of vegetable broth or water, seasoning it generously with salt as if making pasta water. Bring the liquid to a boil, then add the tofu chunks and boil for 5 minutes. This boiling process improves the tofu’s texture and flavor absorption.
  3. Drain and Marinate the Tofu: Drain the tofu in a sieve, allowing excess water to drain off well. Pat the tofu chunks dry with paper towels. Transfer the tofu to a large resealable container or bag and add tamari, light brown or coconut sugar, smoked paprika, garlic powder, oregano, cornstarch, and 1 tablespoon of avocado oil. Seal and shake gently to evenly coat the tofu with the marinade.
  4. Skewer the Tofu: Thread 4-5 pieces of the marinated tofu onto each 6-inch skewer, aiming for 6-8 skewers total depending on size.
  5. Cook the Tofu Skewers: Heat a large, heavy-bottom skillet over medium heat and add 2-3 tablespoons of avocado oil, coating the bottom of the pan. Once hot, place the tofu skewers in the skillet, spacing them apart to facilitate even cooking and easy flipping. Cook the skewers undisturbed for 7 minutes until golden on one side. Flip and continue cooking for another 5 to 6 minutes until golden and cooked through. Transfer the cooked skewers to a paper-lined plate or cooling rack.
  6. Prepare the Chipotle Agrodolce Sauce: Reduce the skillet heat to medium-low. Add the finely minced chipotle peppers, red wine vinegar, and maple or agave syrup to the skillet. Whisk these ingredients together and bring to a simmer. Let the mixture simmer gently until it reduces by half, about 9-10 minutes, to intensify the flavors into a sweet and smoky glaze.
  7. Serve: Arrange the tofu skewers on a serving plate. Spoon the warm chipotle agrodolce sauce generously over the skewers, coating them well. Serve the skewers immediately alongside the chilled avocado mango salsa for a fresh and flavorful contrast.

Notes

  • Boil your tofu to improve texture and help it absorb flavors better through osmosis, resulting in firmer, tastier pieces without needing to press the tofu.
  • Drain tofu thoroughly after boiling by letting it sit in a colander for 5-10 minutes. If skipping boiling, press out excess water from tofu for at least 15 minutes before use.
  • Tear tofu into chunks instead of cubing to provide more texture and surface area for spices and sauce to cling to.
  • Adjust spice levels by reducing the chipotle peppers if sensitive to heat; alternatively use 2 tablespoons of just the adobo sauce for milder flavor.
  • If using wooden skewers, soak them in water for 10 minutes prior to skewering to prevent burning. Metal skewers can also be used and are reusable.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mexican-inspired

Find it online: https://sophiasrecipe.com/chipotle-agrodolce-tofu-skewers-with-avocado-mango-salsa-recipe/