1 14 oz package regular, extra-firm tofu (not silken)
1 large onion, chopped
1 medium sized zucchini, chopped
2 tablespoons cider vinegar, can also use white wine vinegar
15 dried apricots, chopped
1 14 oz can vegetable broth
1 cup apricot preserves or apricot spread
salt and pepper to taste
2 tablespoons oil
1 tablespoon 807]cornstarch
Prepare the tofu your favorite way. I like to freeze and thaw, then press mine to give it a firm texture. Dice the tofu into 1 inch pieces. Heat the oil in a large skillet. Add the tofu and cook for about 3 minutes, until the tofu starts to brown.
Add the onion and zucchini and season with salt and pepper. Cook for 5 minutes to soften the onion and zucchini.
Add the vinegar and let it evaporate. Add the dried apricots, and the vegetable broth and let it come to a boil. Then add the preserves and stir to combine. Reduce heat and simmer for 10 minutes.
Mix the cornstarch with 2 tablespoons water, then stir it into the skillet. Stir until thickened.
Serve over rice.