Name: Chipotle Tofu & Pineapple Skewers
Yield: 4
Ingredients: 1 lb. firm or extra-firm tofu, drained and cut into 1" cubes -; 3 guajillo chiles, stems and seeds removed and torn into small pieces -; 1 cup boiling water -; 1/2 medium white onion, chopped -; 1/4 c. white vinegar -; 4 garlic cloves -; 1 tbsp. annatto paste (also called achiote paste) -; 1 chopped chipotle chili en adobo (2 ½ tsp. from 1 can) -; 2 tsp. dried oregano -; 1 1/2 tsp. granulated sugar -; 1/4 c. extra-virgin olive oil -; 3 c. pineapple chunks (cut into 1" cubes) -; Lime wedges, for serving -

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Ingredients for - Chipotle Tofu & Pineapple Skewers

1. 1 lb. firm or extra-firm tofu, drained and cut into 1" cubes -

2. 3 guajillo chiles, stems and seeds removed and torn into small pieces -

3. 1 cup boiling water -

4. 1/2 medium white onion, chopped -

5. 1/4 c. white vinegar -

6. 4 garlic cloves -

7. 1 tbsp. annatto paste (also called achiote paste) -

8. 1 chopped chipotle chili en adobo (2 ½ tsp. from 1 can) -

9. 2 tsp. dried oregano -

10. 1 1/2 tsp. granulated sugar -

11. 1/4 c. extra-virgin olive oil -

12. 3 c. pineapple chunks (cut into 1" cubes) -

13. Lime wedges, for serving -

How to cook deliciously - Chipotle Tofu & Pineapple Skewers

1. Stage

Arrange tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place more paper towels on top of tofu and another rimmed baking sheet. Weight top baking sheet with a few cookbooks or cans of food. Let drain, changing paper towels when saturated with water, at least 30 minutes or up to overnight in refrigerator.

2. Stage

Meanwhile, in a medium heatproof bowl, cover guajillo chiles with boiling water and soak 15 minutes until chiles are softened. Drain, reserving a few tablespoons of soaking liquid.

3. Stage

Place drained chiles into a blender and add onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse until pureed.

4. Stage

Heat a large skillet over medium and add olive oil. Pour in chile puree and cook, stirring constantly, until puree thickens and darkens slightly in color, about 5 minutes. Pour marinade into a heatproof medium shallow bowl or baking dish. Add drained tofu to bowl with marinade and toss to coat. Let marinate, turning tofu a few times, for at least 30 minutes and up to 2 hours refrigerated.

5. Stage

Alternate marinated tofu with pineapple chunks on 10-inch skewers. Reserve extra marinade for serving.

6. Stage

Preheat grill or grill pan to medium heat. Arrange skewers evenly on grill and cook, turning every few minutes, until tofu is golden and pineapple is lightly charred, about 10 minutes total. Remove from grill and serve with lime wedges and extra marinade as a salsa.