Spicy tofu with apricots
2 Servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Cooking sherry |
| 1 | teaspoon | Sesame seeds |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Hot chili oil; or to taste |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Dried chives |
| 1 | teaspoon | Dried parsley |
| 1 | pack | Tofu; (10 1/2 oz) diced |
| 2 | teaspoons | Peanut oil |
| 1 | \N | Clove garlic; minced |
| 1 | small | Onion; chopped |
| 1 | \N | Carrot; sliced diagonally |
| ¼ | cup | Chopped dry-roasted peanuts |
| ¼ | cup | Chopped dried apricots |
| 3 | cups | Steamed rice; (1 cup dry) |
SAUCE
[Start rice.] In a large glass baking dish, mix together sauce ingredients.
Marinate tofu in sauce 5 minutes. [Meanwhile prepare remaining ingredients.] Heat oil in wok. Stir-fry remaining ingredients until onion has softened. Add tofu and marinating sauce. Heat until warmed through.
Serve over steamed rice. Makes 4 servings [for people on a starvation diet ~ - 2 generous servings]. Per serving: Cal 438 / Prot 18g / Fat 13g / Carb 69 g / Chol 0g / Sodium
1.025 mg / Fiber 9g
NOTES : Different and yummy. A "generous" teaspoon chili oil is good. Cut tofu in <½" dice.
Recipe by: VegTimes
Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@...> on Jan 31, 1998