Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 2 blocks (400g each) of extra-firm tofu for at least 30 minutes to remove excess water, then slice each block horizontally into two equal slabs.

2. 2

   In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat and sauté 1 medium yellow onion (finely chopped) and 4 cloves garlic (minced) until fragrant, about 5 minutes, then add 1 tablespoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and stir for 1 minute.

3. 3

   Incorporate 1/4 cup grated panela, 2 tablespoons achiote oil, 2 tablespoons Worcestershire sauce, and 1 cup dark beer into the saucepan, bring to a simmer, and cook for 10 minutes until the sauce slightly thickens, then let it cool completely.

4. 4

   Place the pressed tofu slabs and the cooled sauce into a large vacuum-sealable bag, distribute the sauce evenly around the tofu, seal the bag, and sous-vide the tofu at 75°C (167°F) for 2 hours.

5. 5

   After sous-vide cooking, remove the tofu from the bag, reserving all the cooking liquid, and in a clean saucepan, reduce the reserved liquid over medium-high heat for 10-15 minutes until it forms a thick, glossy sauce.

6. 6

   Slice 2 ripe plantains diagonally into 1/2-inch thick pieces and fry them in a lightly oiled pan over medium heat for 3-4 minutes per side until golden brown and caramelized.

7. 7

   Serve the sliced sous-vide tofu generously drizzled with the rich salsa negra, accompanied by 2 cups cooked white rice, the fried ripe plantains, and garnished with 1/4 cup fresh chopped cilantro.