Pan-Fried Frozen Q-Tofu In Apricot Sauce
Succulent is my first and last impression on these tender, juicy, different than any tofu I ever had, pillows of wonder! I already know what I’m going to get myself for Christmas – a case of them. Better start winding down the freezer now!
Makes 4 appetizers or 2 mains with stir fried veggies of choice
APRICOT SAUCE:
1/3 c. Apricot Preserves – I used SIMPLY FRUIT brand
1 t. garlic powder
1/2 t. ground coriander
1/2 c. orange juice
1/4 c. regular soy sauce
1/4 c. water
1 T. cornstarch dissolved completely in 1/4 c. water
1 t. liquid smoke
1 t. UMAMI BLACK GARLIC SAUCE
juice of 1 lime
2 T. apple cider vinegar
1 T. dark brown sugar
TOFU:
2 T. vegetable oil
1 pkg. 10.5 oz. FROZEN Q-TOFU, thawed, cut into bite size rectangles, about 1/4 inch thick
salt and pepper
Make Apricot Sauce first:
1- In small saucepan combine apricot preserves, garlic powder, coriander, orange juice, soy sauce and water.
2- Heat over medium-low, stirring or whisking till preserves melt into the liquid.
3- When sauce begins to boil and the preserves are fully melted, add the cornstarch liquid, stirring immediately and continuously till thickened. then cook for another 3 minutes, stirring as needed.
4- Add liquid smoke, black garlic sauce, lime, vinegar and sugar. Stir well till sugar melts. Continue cooking on low heat for a few minutes, stirring as needed.
5- Remove from heat and set aside.
Make Tofu Last:
1- In large skillet, over medium heat, melt oil.
2- Add tofu rectangles to skillet, being sure to coat them with oil, and cook on both sides till lightly browned. If heat it is too high, reduce it so tofu doesn’t burn.
- Tofu will turn to plastic texture if cooked on heat too high.
3- Pour SAUCE into skillet, gently moving the tofu around and through the sauce till all tofu is covered.
4- Cook till sauce and tofu are hot. Serve.
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 