Habanero chiles give this dish
its intense heat. Use less if you want a milder dish. Serve with rice and a
steamed vegetable.
16 ounces firm or extra-firm tofu
1 tablespoon plus 1 teaspoon canola oil
1 small onion, chopped fine
2 medium garlic cloves, minced
1 habanero chile, stemmed, seeded and minced
1/2 teaspoon ground allspice
1/2 cup vegetable broth
2 tablespoons rum
1 tablespoon lime juice
Salt
Cut tofu widthwise into 8 1/2-inch thick slabs. Blot
tofu dry between several layers of paper towels.
Heat 1 tablespoon oil in large nonstick skillet. Add
tofu and cook over medium heat until golden brown, 6 to 7 minutes. Turn tofu
and cook until golden brown on second side, about 5 minutes. Transfer to plate.
Add remaining 1 teaspoon oil to the empty pan.
Add onion and saute until browned, about 2 minutes. Add garlic, chile, and
allspice and saute until fragrant, about 30 seconds. Add broth, rum, lime
juice, and salt to taste. Place tofu back in pan and cook, turning once, until
tofu is glazed and sauce has thickened, about 30 seconds. Serve immediately.