Executive Chef Lyndon Honda with the Sheraton Maui Resort & Spa shares a Mojo Verde Tofu recipe that exemplifies the kind of creativity he can serve up for guests (makes 2 servings).
Mojo Verde Tofu Ingredients:
Tofu spice (Recipe Yield: 2 cups)
- 4 T garlic powder
- 4 T onion powder
- 2 T coriander
- 2 T salt
- 4 T dried thyme
- 1/2 tsp. cayenne
- 2 T paprika
Mojo sauce (Recipe yield: 1 qt.)
- 3 jalapenos (remove stem)
- 1 oz. roasted garlic
- 2 oz. green onion
- 1.5 oz. cilantro
- ¾ oz. oregano
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tsp. salt
- 1 T cumin
[Top Chefs Profile: Executive Chef Lyndon Honda Was Raised on Fusion Cuisine]
Additional Ingredients
- Tofu, cubed
- Plain corn nuts, crushed
- Sugar snap peas
- Calamansi
Mojo Verde Tofu Directions:
Tofu Spice: In a mixing bowl, combine all the ingredients and mix well.
Tofu: Cut tofu in half sideways and freeze overnight. Then defrost and squeeze the water. Sprinkle the tofu spice over the tofu. Heat a pan with olive oil and sear, then cool down. Dice the tofu and set aside.
Mojo Verde Sauce: Combine all the ingredients in a blender and blend until smooth. Spoon 1/2 cup mojo verde sauce on the bottom of the plate. Top with seared tofu.
Garnish w/ crushed plain corn nuts, sugar snap peas and calamansi.
[Related Content: Click here to see Meetings Today's full collection of recipes].
