Spicy mojo tofu
The mojo sauce (retold from The Millennium Cookbook)
4 cloves garlic
2 tsp. cumin seed
1/2 cup orange juice (I used the juice of half a tangelo)
1/4 cup lime juice (I used the juice of half a large lemon)
2 Tbsp. olive oil
up to 1/2 cup canola oil
2 tsp. sucanat or other sweetener
1 tsp. (or more) dried chipotle or other heat source (they recommend fresh serranos), to taste
1/2 cup fresh cilantro (optional)
Roast the garlic (I did this in a toaster oven by peeling the cloves and baking them at 400 or so, turning a few times. They'll be black in parts and mostly soft. You can get the same effect with unpeeled cloves in a hot skillet.) Toast the cumin seeds until fragrant. Grind in a mortar. Throw everything into a blender and blend until well combined. Adjust ingredients to taste. You can also vary the citrus you use, and/or throw some mango or pineapple in there.
Coarsely chop half a red onion. Fry in a little oil over medium high heat, browning the onion slightly as you soften them. When they're browned and mostly translucent add a pound of drained, cubed, firm tofu. Toss/stir to combine. Pour in the marinade, which should come up at least halfway on the tofu cubes (my 10-inch skillet worked great). Simmer, stirring occasionally, until the liquid has cooked down into a thick sauce that coats the tofu. Garnish with more cilantro.
If you were less impatient than I you would marinate the tofu in the sauce for a while, and I imagine you would be richly rewarded. Still, it soaks in pretty well, and I expect the leftovers to be fabulous at lunch tomorrow.