FOR THE CHIPOTLE SOFRITAS SAUCE

Cup of Yum
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.
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.
3. Heat 1 tablespoon olive oil in a pan and add the onion and jalapeno. Cook them down for 5 minutes to soften.
4. Add the garlic and cook another minute, until the fragrance blooms.
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.

FOR THE SOFRITAS

1. 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.)
2. 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.
3. 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.
4. Serve!