Ingredients for ranchero:
- 2 blocks extra firm tofu
- 4 cups chopped shiitake mushrooms
- 4 cups salsa (tomato, red onion, jalapeño, cilantro)
- 8 cloves garlic, diced fine
- 2 tablespoons dried oregano
- ¼ cup vegetable oil
- 3 teaspoons salt
- 1 quart water
Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.
Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.