16 oz extra-firm tofu
2 tablespoons canola oil
3/4 cup + 2 tablespoons water, add more if you want it more saucy
salt, as needed
For The Sauce
1 poblano pepper, 88 grams, roasted, seeds and stem removed
2 chipotle peppers in adobo sauce
2 tablespoons extra adobo sauce
2 tablespoons canola oil
2 tablespoons tomato paste
1 tablespoon sugar, I used vegan granulated white sugar
1/2 tablespoon dried oregano
2 teaspoons cumin powder
1/2 teaspoon coriander powder
3 garlic cloves, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup water
Press the tofu with a heavy object for around 20 minutes to drain excess moisture. Pat dry and then cut into blocks and set aside.
Roast poblano pepper on direct heat till charred, around 6-7 minutes. Remove the skin, stem and seeds.
To a blender or food processor, add all ingredients listed under “sauce”. Blend till you get a smooth sauce. I used my immersion blender. Set aside.
Press saute button on the IP and add 2 tablespoons of oil to it. Once oil is hot, add the tofu.
Cook tofu till it’s golden brown from both the sides.
Remove tofu from the pot and crumble into small pieces.
Now add the prepared sauce to the same instant pot in which you fried the tofu (no need to clean it). At this point you may add more salt as needed.
Add 3/4 cup + 2 tablespoons water and mix (at this point you may cook the sauce for 1 minute on sauté mode before adding the tofu). Add the crumbled tofu and mix.
Close the lid of the IP and cook on manual high pressure for 3 minutes.
Once the 3 minutes are up, wait for 3 more minutes and then do a quick release.
Enjoy chipotle sofritas with rice.