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Tofu with Apricot Sauce

Tofu with Apricot Sauce

I love this dish because it’s quick, simple and inexpensive to make. Best served on rice with some veggies on the side, this tofu dish is satisfyingly sweet without being cloyingly so. I don’t have much tolerance for mixing savory and sweet – in my opinion, they should stay in their own lanes – but this is one of my rare exceptions. A little sweet, a little salty, Tofu with Apricot Sauce hits the spot and will have you craving more.


Tofu with Apricot Sauce
1 – 2 teaspoons sesame oil or coconut oil
4 – 5 scallions, minced, darker green tops reserved for the top
1 tablespoon fresh ginger, minced
2 teaspoons minced garlic
1 lb. super-firm or extra firm, pressed tofu
˝ cup apricot jam
(I like Trader Joe’s organic low-sugar version)
2 tablespoon tamari
2 tablespoon low-sodium vegetable broth or water
1 tablespoon plus one teaspoon cornstarch
˝ - 1 teaspoon crushed chili flakes

In a medium sauté pan, heat the oil over medium heat for a minute and add the scallions, ginger, garlic and tofu, stirring with a spatula for ten minutes. Meanwhile, mix together the jam, tamari, broth or water, cornstarch and chili flakes. Pour over the tofu and cook, stirring often, for five minutes. Serve over rice with reserved minced scallions sprinkled on top.

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