Saturday, March 17, 2012

Apricot-Tamarind-Chipotle Tofu

Inspired by this recipe on holy cow, I used this cooking method to make this awesome baked tofu.  The combo of apricot, tamarind, and chipotle results in something uncannily (and I use the word consciously) like BBQ sauce: tangy, sweet, smoky, and spicy.

This was easy and delicious.  I'll definitely keep this one in my repertoire.  1/4 c chipotles was pretty spicy, so be warned.

Apricot-Tamarind-Chipotle Tofu

1/4 c apricot jam
1 TB tamarind paste
3 TB water
1/4 c stock
1 tsp toasted cumin seeds
1/4 c chipotle en adobo chopped (with sauce)
1 block tofu, cut into small steaks

1. Preheat oven to 350*.  
2. Combine all ingredients from jam to chipotles in a bowl and mix well.
3. Place tofu in a single layer in a baking dish.  Pour sauce over it.
4. Bake in the oven for 30-45 minutes (until most of the sauce is absorbed), stirring or flipping every 15 minutes or so.
5. Serving suggestions: hot, over rice, with cilantro and extra sauce... or thinly sliced in sandwiches!
Serves about 3.

No comments: