Polenta: Coarse grain corn meal, jasmine tea, clover honey, sea salt. Cook on low heat, stirring often. Add liquid as needed. Corn grains will absorb more liquid than you think!
Tofu: Extra firm tofu, squeeze out as much liquids as possible, coat with safflower oil and salt. Roast until crispy.
Adobo sauce: In a saucepan, toast cumin seeds and white peppercorns. Once fragrant, transfer this into a pestle with sea salt. Next, sauté garlic cloves and 1 small shallot. Add fresh oregano and Roma tomato. Hydrate four chile negro peppers, then remove the seeds. Blend everything together with vege/chicken broth and apple cider vinegar.
Mix adobo sauce with the cubed tofu, then add in some honey.
The Looseleaf Cookbook 