Tangy Honey-Apricot Tofu

This recipe is unusual among my tofu ideas: It’s Chinese-flavored but contains no soy sauce, onion, or garlic!  Its sweetness makes a nice contrast with something salty or spicy.  Try it in a Tofu-Soba Supper (or over rice) with Salty String Beans.

To make 5 servings, you will need:

  • 10 oz. firm tofu
  • 2 Tbsp. honey
  • 2 Tbsp. orange juice
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. tomato puree or ketchup
  • 2 dried apricots
  • 1/2 tsp. ginger
  • 1/2 cup water
  • 1 tsp. cornstarch
  • cooking oil, ideally sesame or peanut oil
  • large skillet (You could use a wok, but for this recipe a skillet with flat bottom works better.  Mine is cast iron.  I don’t know how this cooking technique would work with nonstick coating, which is not safe to heat when the pan is empty.)
  • spatula
  • clean cloth dish towel

Drain tofu, wrap in towel, and squish to remove water.  Turn it over and leave it wrapped up while you do the next two steps.

Finely dice apricots and combine with honey, vinegar, juice, tomato, and ginger.  (One way to do this is to put the ingredients in a jar, put on the lid, and shake it.)

Put the dry skillet over medium heat and let it warm up.

Unwrap tofu and slice to desired size–I usually make slices about 1 inch square and 1/2 inch thick.

Add oil to skillet and spread it around with the spatula.  Use just enough oil to thoroughly coat the bottom of the skillet.

Place tofu slices in skillet.  If it seems excessively steamy/smoky, turn down heat.  Press each slice with spatula.  Then go around again flipping over each slice.  If they’re sticking, add more oil.  Press them on the other side.

Add sauce.  Reduce heat so it’s just slightly bubbling.  Simmer, uncovered, 10 minutes, flipping tofu halfway through.

Dissolve cornstarch in water (shaking in a jar works well for this, too) and add to pan.  Bring to a low boil until sauce thickens.  Turn off heat.  It can be served right away or let stand while you finish making the rest of the meal.

Check out this linkup of tofu recipes!  Visit the Hearth and Soul Blog Hop for a variety of healthy recipes!

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15 thoughts on “Tangy Honey-Apricot Tofu

  1. Pingback: Two Weeks of Meatless Menus « The Earthling's Handbook

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  6. Wow – this sounds WONDERFUL!
    Thanks for visiting at my place, linking up, and having such a cool blog. I’ve enjoyed poking around here and found a few recipes I’ll definitely want to try!

  7. >I was wonderinf if you can bake these inasted of frying them. I have no golbladder and cannot eat a lot of fried foods. I will defiently try this the next time I am in the store and will by some toful. I like the firm one the best. Will let you know how it turned out as I will bake it istead of fry it.

    • I am interested to hear how it works out if you bake it! But I wouldn’t call this a fried food. You make it in a frying pan but using just a small amount of oil to brown it and get more of the water out of the tofu.

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