Tofu Chile Colorado

MAKING THE PEPPER SLURRY: subheading: MAKING THE PEPPER SLURRY: In a pot, add the chile peppers and the onion, cover with some water and bring to a boil. Once it boils, turn off the heat and let it sit for about 20 minutes. Remove the peppers and onions from the water and add to a blender. Add all the other Pepper Slurry ingredients and blend until smooth. MAKING THE DRESSING: subheading: MAKING THE DRESSING: Add all the ingredients and set aside. If you taste it immediately after mixing, you will be able to taste tofu too strongly. This blends together after an hour and you won't taste the tofu at all. MAKING THE TOFU: subheading: MAKING THE TOFU: Dry fry the tofu over medium heat until a little crust forms on a couple of sides. No need to add oil. Pour ½ cup of the pepper slurry into the pan and be prepared to stir quickly to evenly coat the sides. All the liquid will be absorbed rather quickly. Let it form a crust and a couple of sides. If it sticks, it may be because you're trying to turn the pieces before they form a little crust. If a piece does break free right away to be turned, I move onto the next piece that releases easily. You can eat them at this point, if you're avoiding oil. If you want a little extra yum, just set them aside until they cool and then remove them to a bowl to dry. Wipe out the pan and heat 2 tsps of oil and then fry them for a couple of minutes. The texture is really nice.