Toast the chiles on a dry skillet over medium-high heat until fragrant and brighter in color. Cool. Snap off the stems. Shake out seeds if you like. Then cover with boiling water and let rest for 20 minutes.

While they soak, heat the butter and oil in a large pot over medium-high heat. Fry the onion, garlic, almonds, sesame seeds, and spices for a few minutes until the onion is softened and the spices  and almonds are toasted.

Add soaked chiles (drained), tomatoes, raisins, 1 cup of stock and salt. Bring to boil, then simmer covered 30 minutes.

Turn off heat. Add cocoa and tortilla and stir until tortilla softens.

Add remaining broth to cool the sauce a little. Then puree with an immersion blender (stick blender) or let cool and puree in a blender.

At some point during all that 😉 cut the tofu into small cubes, about 1/2 inch on each side. Lay them on a clean dish towel in a single layer. Cover with another towel and set a heavy cutting board on top. Or a light cutting board with a heavy skillet on top of that. Weight it for 10 minutes or longer to press the water out.

Heat the oil in a large skillet over medium-high heat until shimmery. Add the tofu cubes and fry lightly on all sides until browned. This will take a few minutes.

Sprinkle with salt. Carefully pour in about 1 1/2 cups of the mole sauce (you will have extra; it can be frozen for later) and cover the skillet. Let simmer for about 5 minutes until the tofu has absorbed some of the sauce. Uncover and cook a few more minutes to thicken.

Serve tofu mole in corn tortillas with cilantro and pickled red onion on top