![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2022\/11\/Sesame-Apricot-Tofu-scaled.jpeg\")
<\/a><\/figure>\n\n\n\nThis is a unique crispy tofu preparation. The shape of the tofu was reminiscent of chicken pieces.<\/p>\n\n\n\n
Recipe from Pinch of Yum.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
Crispy Tofu:<\/em><\/p>\n\n\n\n
- 1\u00a0block of\u00a0extra firm tofu\u00a0(high protein tofu works really well in this recipe, if you can find it!)<\/li>
- 2 TBSP\u00a0cornstarch<\/li>
- 1 TBSP soy sauce<\/li>
- 2 TBSP olive oil<\/li><\/ul>\n\n\n\n
Apricot Sauce:<\/em><\/p>\n\n\n\n
- 1\/3\u00a0c.\u00a0apricot preserves<\/li>
- 1 TBSP\u00a0soy sauce<\/li>
- 1\u20132\u00a0TBSP rice vinegar<\/li>
- 1\/2 tsp. cumin<\/li>
- 1 tsp. paprika<\/li>
- 1 tsp. onion powder<\/li>
- 1\u20132\u00a0cloves\u00a0garlic, grated\u00a0<\/li>
- 1\/4 tsp.\u00a0salt\u00a0+ more to taste<\/li><\/ul>\n\n\n\n
Extras for Serving:<\/em><\/p>\n\n\n\n
- Toasted sesame oil\u00a0to taste\u00a0(I like about 1-2 TBSP)<\/li>
- Steamed\u00a0green beans<\/li>
- Green onions, chopped<\/li>
- Cooked\u00a0rice<\/li><\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce.<\/li>
- In a bowl, whisk the sauce ingredients together.\u00a0<\/li>
- In an other bowl, take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat.<\/li>
- In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy \u2013 this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy.<\/li>
- While it\u2019s browning, you can start up your rice and\/or sides!\u00a0<\/li>
- Finally, add the sauce to the tofu and remove from heat \u2013 the pan will still be hot, so it\u2019ll be sizzly and smell really good from the garlic. The sauce will coat the tofu right away. <\/li>
- Top with the sesame oil and green onions. Serve with rice and green beans, and finish with more salt and lots of black pepper to taste. The tender crunch of the beans with the steamy rice and sticky tofu! SO good.<\/li><\/ol>\n\n\n\n
Sesame Apricot Tofu:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
<\/a><\/figure>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a unique crispy tofu preparation. The shape of the tofu was reminiscent of chicken pieces. Recipe from Pinch of Yum. Ingredients: Crispy Tofu: 1\u00a0block of\u00a0extra firm tofu\u00a0(high protein tofu works really well in this recipe, if you can find it!) 2 TBSP\u00a0cornstarch 1 TBSP soy sauce 2 TBSP olive oil Apricot Sauce: 1\/3\u00a0c.\u00a0apricot preserves 1 TBSP\u00a0soy sauce 1\u20132\u00a0TBSP rice vinegar 1\/2 tsp. cumin 1 tsp. paprika 1 tsp. onion powder 1\u20132\u00a0cloves\u00a0garlic, grated\u00a0 1\/4 tsp.\u00a0salt\u00a0+ more to taste Extras for Serving: Toasted sesame oil\u00a0to taste\u00a0(I like about 1-2 TBSP) Steamed\u00a0green beans Green onions, chopped Cooked\u00a0rice Directions: Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce. In a bowl, whisk the sauce ingredients together.\u00a0 In an other bowl, take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat. In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy \u2013 this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy. While it\u2019s browning, you can start up your rice and\/or sides!\u00a0 Finally, add the sauce to<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5,32,31,30,9],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2084"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=2084"}],"version-history":[{"count":2,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2084\/revisions"}],"predecessor-version":[{"id":2087,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2084\/revisions\/2087"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=2084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=2084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=2084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}