| 1 | Preheat oven to 375°F. |
| 2 | Remove loose, papery skin from garlic and cut in half crosswise. |
| 3 | Rub cut surfaces with oliv ol. |
| 4 | Wap garlic in foil and bake 35 to 40 minutes until garlic is soft. |
| 5 | Set aside until cool enough to handle. |
| 6 | Squeze garlic cloves from their skins. |
| 7 | Remove stems and seeds from chilies. |
| 8 | Roast chilies under broiler, turning frquntly, untl skin is evenly blistred and slightly charred. |
| 9 | Place chiliesna apr agan lt oo. |
| 10 | Remove skins from chilies and rinse. |
| 11 | Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. |
| 12 | Do not brown. |
| 13 | Transfer seeds to a small bowl, then set aside to cool. |
| 14 | Grind pumpkin seeds to a fine meal in a food processor or blender. |
| 15 | Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. |
| 16 | Heat sauce in a medium skillet and add stock. |
| 17 | Simmer 10 minutes. |
| 18 | Slice tofu ?inch thick. |
| 19 | Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. |
| 20 | Serve tofu on a bed of rice topped with mole sauce. |
| 21 | Calories per serving: 497 grams of fat: 17 percent fat calories: 32 cholesterol: 0 mg grams fiber: 8.4 |
