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Apricot Tofu

What you need: 

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
cooked rice

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

My husband LOVED it... he called it a taste sensation... very well flavored ... he hearts it like this smily face:  :)>>>

It's was a bit on the sweet side for me... but I'm not a big apricot lover like my hubby is... I'd probably make it again for his sake... I'd try adding some other veggies to it like broccoli - it's needs more texture I think... might even make it with TVP chunks instead of tofu... we shall see.

thanks for the recipe nettielou :)  ;)b

sugarkitty

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