Chicken Chorizo Soon-Tofu Recipe

This dish blends two classic Los Angeles cuisines: Mexican and Korean. Here the hubby put a Mexican twist on Korean tofu soup/stew with salsa and chorizo. He says it would even better with a few clams thrown in for the seafood element common in Korean soon-tofus. Serve with rice.

Chicken Chorizo Soon-Tofu

19 ounces soft tofu
1 pound organic chicken thigh cut in 1 1/2 inch pieces
1 cup crimini mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup enoki mushrooms, bottoms removed
1/2 cup Mexican chorizo
3/4 cup tomatillo salsa (store-bought is fine)
1/2 large onion, diced
3 scallions, sliced
5 cloves garlic, minced
1 small jalapeno, diced
1/4 cup vodka
1/4 cup rice wine vinegar
1 tablespoon togarashi (Japanese chili powder, optional)

1. Brown the chicken in a large pot, remove
2. Brown the mushrooms (except the enoki), remove
3. Saute onions till translucent. Add jalapeno, scallions and garlic. Cook 1 minute.
4. Add chorizo till it becomes soft and totally separated (couple of minutes)
5. Deglaze with 1/4 C of vodka. Add tomatillo salsa and 2 cups of water.
6. When finished deglazing, add remaining ingredients and break up tofu a bit. Simmer 20 minutes.