Rich, Flavorful, and Crispy Tequila-Battered Chiles Rellenos [Vegan]

• 8 medium sized poblanos, or similarly mild and stuffable peppers (I used an as yet unidentified yellow variety from our CSA)
• 1 tablespoon olive oil
• 1 1/2 cups (or more) diced mild pepper of your choice*
• 1/2 jalepeno pepper, diced (use more or less depending on your spiciness threshold)
• 2 cloves garlic, chopped
• 2 ears of corn, kernels shaved
• a generous pinch of salt
• 3/4 cup of cashews, soaked overnight or simmered in water for about an hour until soft
• 1/2 block of firm tofu (I like the tanginess of Bridge brand)
• 1/4 cup nutritional yeast
• 2 teaspoons miso paste
•  a few generous shakes of cumin and chili powder
•  (another) large pinch of salt
• 1/2 cup flour of your choice (I used whole wheat)
• 1/2 teaspoon baking powder
• 1/2 cup cold water
• 1/2 cup tequila
• small pinch salt
•  enough oil to fill your frying pan until about 3/4 to 1 inch deep
• 1 lime (optional)

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