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1
In a small skillet, cook the garlic, anchos and guajillos over moderate heat, turning, until the chiles are toasted and the garlic is lightly charred, about 2 minutes for the chiles and 5 minutes for the garlic.
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2
Transfer to a plate.
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3
Heat the 1 tablespoon of oil in the skillet until shimmering.
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4
Add the onion and cook over moderate heat until softened, about 5 minutes.
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5
Peel the garlic cloves and add them to the skillet along with the toasted chiles, the pineapple and orange juices and the oregano.
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6
Simmer over moderate heat until the juices have reduced to 1/2 cup, about 10 minutes.
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7
Transfer the mixture to a blender and puree.
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8
Season with salt.
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9
Spread half of the chile rub all over the tofu, cover and refrigerate overnight.
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10
Refrigerate the remaining chile rub separately.
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11
In a saucepan, cover the potatoes with cold water and boil over moderately high heat until tender, about 20 minutes.
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12
Drain and let cool.
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13
Preheat the oven to 425.
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14
Cut the potatoes into 1/2-inch-thick wedges and transfer them to a large rimmed baking sheet.
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15
Drizzle 4 tablespoons of the olive oil over the potatoes and toss to coat.
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16
Arrange the potatoes in a single layer, season with salt and pepper and bake for 20 minutes.
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17
Turn the potatoes and bake for 15 minutes longer, until crisp.
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18
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.
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19
Add the garlic and onion and cook over moderate heat until softened, about 6 minutes.
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20
Add the paprika, cumin and crushed red pepper and cook, stirring, until fragrant, about 1 minute.
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21
Add the diced tomatoes and water and simmer over moderate heat, stirring occasionally, until thick, about 7 minutes.
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22
Add the vinegar and sugar and season the sauce with salt and pepper.
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23
Light a grill.
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24
Scrape the marinade off the tofu and generously brush the slices with vegetable oil.
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25
Grill the tofu over moderately high heat until nicely browned, about 3 minutes per side.
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26
Serve the tofu with the crisp potatoes and tomato sauce.
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27
Pass the reserved chile rub at the table.
