Tofu in Sinaloa Marinate

Choose a firm tofu. Press tofu in between paper towels to absorb as much water as possible from the tofu. Slice about 1/2 inch thick and cover tofu in marinade for 1 day in the refrigerator to absorb the flavors from the marinade by turning the tofu slices several times while marinating.
Since tofu is bland in taste, I added soy and hoisin sauce to give an extra boost of flavors. 

After a day of soaking in the marinade, you can either fry, saute or grill them. I prefer to grill them because it exudes a smokey flavor to the tofu. Make sure to base the tofu with the marinade while grilling. It takes about 4 to 5 minutes to grill both sides (depending on the heat). 

Serve grilled tofu mixed in  quiona, freekeh, or in salads to substitute chicken.

Try this tangy, fruity, sweet and spicy marinate on  poultry or pork (exclude the hoisin and soy sauce).

Sinaloa Marinade :

2 Tbsp ancho chile powder

2 tsp chipotle powder

1 tsp cayene powder

1/4 tsp paprika powder

3 mashed garlic cloves
1/4 tsp Mexican oregano

1/4 tsp ground cloves

1/4 tsp ground cinnamon
3 Tbsp rice wine vinegar
1/4 cup orange juice

2 Tbsp lime juice

1/4 cup canola oil

2 tsp hoisin sauce

1 tsp soy sauce
1 tsp salt or more

 Whisk all the above ingredients together and refrigerate until use.