Apricot Ginger Tofu

Tofu steaks pan-fried and coated in an apricot ginger sauce made with rehydrated apricots. Serve with rice and steamed green beans!

           

You know the trope of the crazy cat lady? 

Well, I’m teetering dangerously close to becoming the crazy plant lady. 

If you think I’m joking, let me say that it has officially become “work” to water all of my plant babies. 

But it feels like a healthy vice (forgive the oxymoron), because they oxygen to the air, they add color to the room, and they just make me smile, OK? 

Or, so I tell M’s raised eyebrows as I lug in pot after pot from the local nursery. 

My latest additions are a Bird of Paradise, Fiddle Leaf Fig, and a Rubber Tree. 

Although they will be quite large (someday!), I bought them small, because the joy for me is in watching them grow. 

That’s kind of why I love recipe testing and creating food too– it’s creating something from nothing. 

I have a delicious sticky sweet and savory new recipe for you this week. 

Pan-fried tofu smothered in a homemade Apricot Ginger sauce and served over jasmine rice and green beans. 

This Apricot Ginger Tofu is begging to be served for dinner on the patio this spring and summer! 

What You Need to Make Apricot Ginger Tofu

This Apricot Ginger Sauce *makes* this dish. 

M said it reminded him of an almost barbecue sauce.

It’s salty, naturally sweet from rehydrated apricots, and perfect to transform your tofu! 

Here’s what you need:

• olive oil 
• Fruit Bliss Organic Turkish Apricots
• lemon juice
• Tamari Lite
• garlic powder
• cumin
• smoked paprika
• ground ginger
• Himalayan sea salt
• filtered water 

That’s it! 

How to Make the Apricot Ginger Sauce

Add all of the ingredients for the apricot ginger sauce to a high-speed blender or food processor.

Process until it’s mostly smooth.

Add filtered water as needed to get the blades moving.

The sauce should be quite thick but spoonable. 

Some apricot chunks are okay and kind of nice in the final bowl!

My Favorite Apricots

When I’m talking apricots, I’m talking about Fruit Bliss Organic Turkish Apricots.

These USDA Organic apricots are gluten-free, vegan, non-GMO Project Verified, and Kosher OU certified. 

I love them because they contain 1-ingredient: apricots! 

Most dried apricots are a bright orange color because of the addition of sulfur dioxide, a chemical that preserves color. 

Not these apricots! 

Their dark brown color is a testament to their natural drying process. 

These deliciously juicy apricots are naturally dried in the sun and then rehydrated with water. 

I added them to this tofu marinade for natural sweetness!

What You Need to Make the Tofu 

Here’s what you need for the tofu: 

• extra-firm tofu
• avocado oil 

That’s it!

Extra-firm tofu is best for this recipe, but firm tofu will work, too. 

I diced my tofu into small squares, but you can also leave the tofu in long slabby rectangles for more of a “steak” feel. 

I like the tiny squares because it creates more surface area for the sauce to cover. 

How to Make the Tofu

Heat a nonstick pan over medium high heat with 1-2 Tablespoons of avocado oil.

Once the pan is warm, add the tofu and heat for 10-15 minutes, or until the tofu is brown and crispy on all sides.

Toss the tofu frequently to promote even browning.

Prepare Your Sides

While the tofu is cooking, prepare your steamed green beans and rice, if using for serving.

When the tofu is done, add the apricot ginger sauce to the pan and completely coat the tofu.

Heat everything for 1-2 more minutes, until the sauce is warm and bubbling. 

It should smell amazing. 

How to Serve Apricot Ginger Tofu

Serve the apricot ginger tofu over rice and steamed green beans.

I used fluffy jasmine rice in my recipe, but quinoa or another grain of choice will work in its place.

Top the recipe with the chives and sesame seeds.

If you’re craving a bit of heat to offset the sweetness of the apricot, try adding a dash of sriracha! 

How to Meal Prep Apricot Ginger Tofu

Enjoy this Apricot Ginger Tofu for a fun plant-based entree that’s perfect for warmer weather. 

It’s perfectly sweet, light, and satisfying, with greens, complex carbs, and lots of protein.

Make the full recipe for bowls or try meal prepping just the apricot ginger tofu for easy plant-based protein during the week.

I recommend storing the tofu, rice, and green beans separately refrigerator, then assembling and reheating.

Store leftovers in an airtight container and store in the refrigerator for 5 days and reheat them in the microwave before serving.

Enjoy!

More Tofu Recipes

• Tofu Steak with Apricot Cucumber Mint Compote

• Orange Ginger Tofu Marinade

• BBQ Tofu Pizza 

• Roasted Carrot Tofu Tacos

• Easy Tofu Scramble Plate

• 1-Pan Tofu Cacciatore with Zoodles

• Tofu Sheet Pan Meal

• Tofu Steaks with Apricot Cucumber Mint Compote

• Turmeric Cauliflower Rice Bowls

• Lemon Pepper Tofu “Steaks”

• Rosemary Balsamic Glazed Tofu

• Loaded Tofu Scramble Bowl

• Orange Ginger Tofu Marinade

I Want to Hear From You

If you make this Apricot Ginger Tofu, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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Disclosure: This post is brought to you by Fruit Bliss, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!