I love Tofu to moon and back. Those who don’t like tofu, i would just say that probably they never found the right dish/recipe which worked out for them. I keep finding ways to add them to my dishes and make meals protein rich. Here is another interesting way to cook with Tofu – Marinated Tofu in Apricot Mustard Sauce.
My latest obsession with Tofu is – Marination ! Tofu is like a sponge when it comes to marination. It soaks up all the goodness fairly quickly and then you can simply add them to your flavourful broths for a quick clear soup or add them to enhance the flavour of curries , skew them up and grill like kebabs or just stir fry/ deep fry and add to noodles , pad thai or simply eat them as croutons with soup ! I usually go the oriental way when it comes to marinating the Tofu just because i love Tofu in ” soy sauce something dish “.
Today, when i took out the Tofu block out of the fridge, i wanted to marinate it and make a quick stir fry. Then i also saw this sample of amazing Apricot mustard sauce / Apricot Mostard that i got from Lazzaris sitting on my counter which i had been planning to use for sometime now. This sounded like a great plan ! I thought, why not combine the soy sauce and the apricot mustard sauce together and create a marination.
Lazzaris had sent me samples of some of their sauces and jams sometime back and i had done a taste test review for them. You can read all about their promising jams and sauces in my review here. They sent me a couple of their flavours and for this recipe, i am using their sweet and tart Apricot Mustard sauce.
Marinated Tofu in Apricot Mustard Sauce
Marinated Tofu in Apricot Mustard Sauce
This dish is made using Lazzaris’s Apricot Mustard sauce. If you want to make it without the specific product, try using 2 tablespoon apricot jam/ chutney and 1 tsp dijon mustard.
- Firm Tofu-250 gms , cut into chunks
- onion-1 medium , cut into chunks
- bell peppers-1 cup , cut lengthwise
- eggplant-1 cup , cut lengthwise (same size as bell peppers)
- 3-4 cloves of garlic, minced
- sesame oil- 1 tablespoons
- 1/2 cup water
- salt to taste
- black pepper to taste
- fresh parsley for garnishing
- ginger- 1 inch , cut into strips
- light soy sauce- 2 tablespoons
- lemon juice- 1 tablespoon
- Lazzaris apricot mustard sauce- 2 tablespoons
- sriracha- 1 tablespoon
- sambal oelek- 1 tablespoon
- Take a bowl and add the ingredients for marination in it and mix. Add in the tofu cubes in the marination and let this rest for atleast 10 mins.
- Now, take a pan and add oil to it. Bring to heat. Once the oil is hot, drop in the onion chunks, bell peppers and eggplant. Saute for a couple of minutes and add in the minced garlic. Saute on medium high till the eggplants are tender and cooked.
- Sprinkle salt and pepper. Mix. Add in the water and bring to boil. Finally add in the roasted tofu cubes and the leftover marination mix. Bring to a boil and then shut the flame.
- Sprinkle fresh parsley on top and serve with rice or noodles. I served mine with my 10 min sesame garlic noodles.
One word….Delicious !
This dish was something so new to me and i am pleasantly surprised. The sweetness of the Apricots and the tartness of the mustard compliments each other pretty well and it is absorbed by the tofu, making it juicy and full of flavors. I was a little skeptical about the outcome of this flavor pairing but in my opinion, it works great and goes well with the accompanying sesame garlic noodles.
Find the recipe for the sesame garlic noodles here :
Disclaimer : This recipe has been prepared using food sample sent by “Lazzari Jams and Sauces”. This is not an advertisement and Lazzaris jams and sauces had no editorial input in this post. The above post states my opinion and views as an individual about the above products.
I just can’t get to grips with tofu, but I love all the things you do with it! I’d just apply the recipes to chunks of aubergine or mushrooms 🙂
Oh well you are not the first one i hear who doesn’t like Tofu. I was infact not a fan of tofu till sometime back but now i just cant get enough of it 😛 And well i used eggplants in this dish too and it tasted as great ! Would love to know how it turns out with mushrooms though 🙂 Let me know in case you try this recipe with mushrooms Elaine. thanks !!
Will do, thank you xx
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