Step 1

Heat a large skillet to medium heat. Remove the stems and seeds from the ancho and guajillo peppers then dry toast them a couple minutes per side, until the skins darken and puff up a bit. This helps loosen the oils and build flavor.

Step 2

Set the dried peppers into a large bowl and cover them with very hot water. Let them steep for 20 minutes to soften. Drain and add to a food processor.

Step 3

Heat 1 tablespoon olive oil in a pan and add the onion and jalapeno. Cook them down for 5 minutes to soften.

Step 4

Add the garlic and cook another minute, until the fragrance blooms.

Step 5

Add the cooked vegetables to the food processor along with chipotles in adobo sauce, cumin, salt and pepper and hot sauce to taste. Process until smooth. Add in a bit of fresh water (1/2 to 1 cup) and process until you achieve the consistency you desire. Strain, if desired, for a smoother sauce. Taste and adjust for salt and pepper.

Step 6

Slice the tofu into 8 large pieces. Wrap them in paper towels or a large towel and set a heavy weight on them, such as a cast iron pan, to press out the moisture. (I usually do this while I am soaking the dried peppers.)

Step 7

Heat the pan back to medium high heat and add more olive oil, if needed. Add the tofu and lightly fry the pieces 2-3 minutes per side to lightly brown them.

Step 8

Break up the tofu with a wooden spoon, then pour in the chipotle sauce. Stir and simmer for 20 minutes to let the tofu soak up the saucy flavor.

Step 9

Serve!