The heat in this recipe can be adjusted by the amount of chilies used, although the sweetness in the jam and syrup really helps to balance it out.
- 14 oz Tofu Extra Firm
- 2 tbsp Olive Oil
- 1 Onion Small; Diced
- 2 Garlic Cloves Minced
- 1/2 cup Apricot Jam
- 3/4 cup White Wine
- 3/4 cup Vegetable Stock Low sodium
- 1/2 cup Orange Juice
- 2 Pasilla Peppers Dried; Seeded; Torn into small pieces; Or use Gaujillo
- 1/8 cup Hot Chili Peppers Chopped
- 1/4 cup Maple Syrup
- 2 tbsp Dijon Mustard
Remove tofu from package and wrap in a dish cloth. Place on top of wrapped tofu and place a heavy cookbook on plate. Let sit for 30 minutes to removed excess water from tofu block.
Heat 1 tablespoon olive oil in sauce pan. Add onion and garlic and cook until softened, about 10 minutes.
Stir in apricot jam, wine, vegetable stock, orange juice, dried peppers and chili peppers. Bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes.
Remove from heat and add in maple syrup and mustard.
Transfer mixture to blender and process. Be careful processing hot liquids.
Slice tofu horizontally into 4 uniform slabs. Cut each slab into 4 equal triangles. Next cut each rectangle diagonally into a triangle, producing 32 triangles.
Heat remaining olive oil in large sauté pan. Sauté tofu triangles until golden.
Pour in pepper sauce and bring to a simmer.
Serve with rice and a vegetable side.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: