Description
Tofu steaks pan-fried and coated in an apricot ginger sauce made with rehydrated apricots. Serve with rice and steamed green beans!
Ingredients
Apricot Ginger Sauce
- 2 TBSP olive oil
- ½ cup Fruit Bliss Organic Turkish Apricots
- 2 TBSP lemon juice
- 2 TBSP Tamari Lite
- ¼ tsp garlic powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp ground ginger
- ¼ tsp Himalayan sea salt
- 2–3 TBSP filtered water
Tofu
- 1 16-oz. block extra-firm tofu, quick-pressed and diced
- 1–2 TBSP avocado oil
For serving
- Jasmine rice
- Green Beans
- Spring onion
- Sesame Seeds
- Sriracha
Instructions
- 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 pourable. Some apricot chunks are okay.
- Heat a nonstick pan over medium high heat with a drizzle 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.
- 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 for 1-2 more minutes, until the sauce is warm and bubbling.
- Serve the apricot ginger tofu over rice or quinoa and steamed green beans. Top with the spring onion, sesame seeds, and sriracha.
- Store leftovers in an airtight container and store in the refrigerator for 5 days. Reheat in the microwave before serving.
Notes
Recipe adapted from Pinch of Yum and Dishing Out Health
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free