Apricots and tofu? Why not?
Sadly, my husband isn't fond of apricots, or any orange food. So I waited until he'd left town and I had a friend staying with me to make Tofu with Apricots, a stir fry that isn't typical of the genre. I really like the sweetness of the apricots with the spicy/salty tofu marinade, but some people aren't fond a hint of sweet in a savory meal.
If that doesn't describe you, then try this the next time you have tofu waiting in your fridge. To go with it, I stir fried some green beans, adding spicy Schezwan sauce. And sticky brown rice, of course.
The best thing is, the recipe is very easy. As long as you remember to marinade your tofu ahead of time, the dish comes together quite quickly.
Here's how:
Spicy Tofu with Apricots
Marinade:
3 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon cooking sherry
1 teaspoon sesame seeds
2 teaspoon curry powder
1 teaspoon hot chili oil, or to taste
1 tablespoon sugar
Tofu and Apricots:
10 oz. extra-firm tofu, cubed
2 tablespoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, sliced diagonally
1/2 cup chopped dried apricots
1/4 cup chopped dry-roasted peanuts
To serve:
scallions (green onions)
brown rice
In a large dish, mix together the marinade ingredients. Marinate tofu in sauce 1 hour, or longer if possible. Turn frequently to ensure the tofu is marinated on all sides.
Heat the oil (both the canola, or rapeseed, and the sesame oil) in a wok or sauté pan; stir-fry the remaining ingredients until the onion and carrots have softened. Add tofu and marinade sauce; heat until warmed through, 3 or 4 minutes. Serve over brown rice with scallions (green onions) to garnish.
