Tofu shredded and made crispy, sticky and delicious in this Sesame Apricot Tofu. A simple and easy vegetarian dinner that is a delicious life saver!
- 1 block of extra firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1/3 cup apricot preserves
- 1 tablespoons soy sauce
- 1–2 tablespoons rice vinegar
- 1/2 teaspoon each cumin, paprika, and onion powder
- 1–2 cloves garlic, grated
- 1/4 teaspoon salt (more to taste)
Extras for Serving
- Toasted sesame oil to taste
- Chives and/or cilantro for topping
- Steamed green beans
- Cooked rice
- Cut the block of tofu in half along the line. If you use hard, high protein tofu, it helps to reduce it in half again. Press the water out of the tofu by placing it on a paper towel and placing a few heavy leaves on top. Leave it like this for a few minutes while you prepare the sauce.
- Mix the ingredients together.
- Take each piece of tofu and pull it into small pieces with your hands (this gives the tofu pieces a unique shape and texture that holds the sauce well). Place the pieces in a bowl. Add soy sauce and a teaspoon or two of olive oil; then sprinkle it with cornstarch and give it a little to coat it.
- In a non-stick skillet over medium-high heat, heat the olive oil and add the tofu flour. Leave it for just a few minutes on each side, leaving it nice and brown and crispy – this may take 10-15 minutes. Flip and repeat until the whole batch is golden and crispy.
- While it’s browning, you can start your rice and/or sides.
- Finally, add the tofu sauce and remove it from the heat – the pan will still be hot, so it will be fragrant. The sauce will cover the tofu immediately.
- Garnish with green onion and/or cilantro, sesame seeds and sesame oil. Serve with rice and green beans, and season with more salt and lots of black pepper. A light meal of beans with fragrant rice and delicious tofu.