This earthy, tangy main dish shares a sauce similar to my Pomegranate Sriracha Shrimp, but the tofu, soy sauce, and vegetables turn it into something distinctively delicious. Tofu is typically deep-fried for dishes like this one, but panfrying is a healthier way to inject richness and character. For texture, complexity, and color, I add mushroom and mild-tasting chiles. Anaheims are my go-to but during the warmer months when chiles are in season, I love to use varieties such as Hatch and Corno di Toro. In a major pinch, half a large bell pepper will do.
Recipe provided by Bricia Lopez of Guelaguetza Restaurant in Los Angeles. Hear Lopez talk more about the ingredients and process of making chile rellenos in our story, "It's easy to fall in love with Oaxacan-style chiles rellenos." Find more of Lopez's recipes at the website Mole and More.