Apricot Marinated Tofu With An Apricot Reduction Sauce

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* Exported from MasterCook *

 

Apricot Marinated Tofu With An Apricot Reduction Sauce

 

Recipe By : advertisement - VT Magazine, March 2002, page 64

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Main Dishes

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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***MARINADE***

30 ounces extra-firm tofu -- pressed

2 1/2 cups apricot juice

6 cloves garlic -- minced

1/4 cup low sodium tamari

2 tablespoons Extra Virgin Olive Oil

1/4 cup dried apricots

4 teaspoons honey

***REDUCTION SAUCE***

2 cups apricot juice

1/2 cup minced dried apricots

2 teaspoons low sodium tamari

12 walnut halves

 

Yield: 4 servings

 

Created by Hope Doty, a student at the Natural Gourmet Cookery School.

 

Press the tofu by wrapping it in a clean kitchen towel and placing a 28

oz. can on top of the tofu for approximately 30 minutes.

 

In a medium bowl, combine juice, garlic, tamari, oil, dried apricots, and

honey.

 

Cut the tofu into 1/2 " slices, across the width of the slab. Marinate the

tofu for about 1 hour.

 

Preheat the oven to 350F. Line the bottom of a small baking sheet with

aluminum foil. Remove the tofu from the marinade and place on the lined

sheet. Bake the tofu for 40 minutes, turning once halfway through

heating. Prepare the reduction sauce.

 

Combine the apricot juice, dried apricots, and tamari. Set aside for

approximately 20 minutes.

 

Place the walnut halves on a small baking sheet. Toast for 7-10 minutes in

the same oven as the tofu. Remove the walnuts as soon as they begin to

give off an aroma. Allow to cool. Chop and set aside.

 

When the tofu is almost ready, pour the sauce into a small sauce pan and

bring to a boil. Reduce heat to medium and simmer to reduce the sauce by

half. Pour sauce over tofu and garnish with walnuts.

 

Wine Recommendation: Chardonnay

 

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