Recipes for "copycat recipes"

Drain the package of tofu and wrap the container in plastic wrap or transfer the tofu to an airtight container. Freeze for at least 4 hours. About an hour before cooking, set the tofu on the counter to thaw.

You can thaw the tofu up to 24 hours beforehand. Simply transfer the frozen block from the freezer to the fridge.

Simply Recipes / Ciara Kehoe

Cut the tofu into 4 equal squares and squeeze each square, one at a time, over the sink. Squeeze as much water out as you can; it’s okay if the tofu breaks up a bit.

Heat a large, nonstick skillet over medium heat. Once hot, crumble the tofu into the pan and spread out into an even layer. Brown the tofu without moving it for 2 to 3 minutes. Toss and continue to cook until the tofu is crumbly and golden brown on at least one side, another 2 minutes or so.

Starting with fresh tofu? You can still make sofritas using this modified method. Drain the tofu; cut into 1/2-inch slices. Space out on 2 layers of paper towels and top with more paper towels. Use a baking sheet to gently press the tofu from the top, extracting most of the water.

Heat a nonstick skillet over medium heat and add a batch of tofu in a single layer. Cook until browned, about 5 minutes, then flip and brown the other side. Repeat with the remaining tofu. Let cool a few minutes, then crumble and proceed as written.

Remove the tofu to a plate and wipe out the skillet. Set it back over medium heat.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté until translucent, about 2 minutes. Add the poblano or jalapeño and garlic and sauté until softened, 2 to 3 more minutes.

Simply Recipes / Ciara Kehoe

Add the tofu, water, chipotle peppers and sauce, tomato paste, and cumin and stir thoroughly to combine. Cook until the liquid has absorbed but the tofu is moist, 2 to 3 minutes. If the mixture becomes too dry, add more water a tablespoon at a time.

Season with salt and lime juice to taste.

Store leftover sofritas in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a nonstick skillet on the stovetop, adding a sprinkle of water if it is too dry.

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Simply Recipes / Ciara Kehoe

Place the garlic, peppers, water, vinegar, cumin, oregano, black pepper, salt, and 2 tablespoons oil in a blender and process until smooth.

Pour the marinade into a large bowl or a large resealable zip-top bag. Add the chicken and toss until fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate the chicken for 8 to 12 hours.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

You will cook the chicken in two batches.

Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add half of the chicken, letting as much of the marinade drip off as possible. Cook until deep golden brown and charred in spots, about 5 minutes. Flip the chicken and cook for about 5 minutes, until cooked through. A thermometer inserted into the thickest part of the chicken should register at least 165°F.

If your chicken is sticking to the pan, add a little more oil as needed.

Transfer the cooked chicken onto a cutting board and loosely cover with foil to keep it warm.

Scrape off any stuck-on brown bits from the skillet and wipe it clean with a paper towel. Cook the remaining chicken.

Use a chef's knife to cut the chicken into 1/2-inch cubes and serve warm.

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Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood