Mofongo, for those of you that do not know, is a super delicious dish made of fried green plantains that have been mashed, with garlic, hot stock, generally seasoned with chicharrones, deep fried pig skin (I know!), molded into a circle and ladled with hot stock on top and around the outside. This allows you to dip each bite into the stock for an extra bit of salty goodness. In my case, thanks to my new favorite cookbook Viva Vegan, I was able to make this dish with, can you imagine it, vegan chicharrones?! Vegan deep fried pork skin - or something similar in flavor anyway. Now I have of course never before had the real version, so I do not know if it tasted similar or not, but all I know is that the bits of chewy, smoky goodness were such an awesome addition and made the dish so delicious!
This dish is a little involved, but it is so worth it. You don't have to prepare the chicharrones if you don't want to, but they definitely add a nice crunchy, smoky bite. You absolutely can make them up to a few days in advance, but just keep in mind when you make them, they require frozen tofu, which needs to be frozen for at least a day, then completely thawed before being used.
Mofongo with Vegan Chicharrones:
|The Most Delicious Thing in the World!|
1 pkg. firm tofu, frozen for at least 24 hours, then thawed
3 tablespoons gf tamari
1 tablespoon liquid smoke
2 cloves garlic, minced
1 tablespoon sherry/champagne vinegar
1 tablespoon agave
Canola oil for frying
2 green plantains, peeled
(oil to fry plantains as tostones)
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/4 recipe chicharrones
1 cup no-chicken broth, prepared with no-chicken boullion, or preferred boullion, separated
Sea salt and black pepper to taste
1. Begin by preparing the chicharrones. Squeeze as much water as possible out of the thawed tofu - it will have the texture of a sponge. Break the tofu into pieces about 1/2"-3/4" big. They absolutely do not have to look pretty or be too uniform in size.
2. In a medium bowl, add the tamari, liquid smoke, garlic, vinegar and agave. Whisk together until well combined. Add the broken up pieces of tofu and toss to coat with mixture. It is important not to handle them too much or they will break. Toss them around in the bowl until all the marinade has been absorbed. Allow them to marinate for at least 20 minutes.
3. Place about 1" of oil into a medium saucepan and heat until a small piece of the tofu dropped into the oil immediately comes to the top and starts rapidly bubbling.
|Vegan Chicharrones! Yes, there is such a thing!|