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This is a sweet sauce that works well with tofu. Serve this dish over rice with some steamed bok choy.
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one 12 oz package firm tofu
3 Tbsp apricot jam
1 Tbsp maple syrup
1 tsp Dijon mustard
2 tsp apple cider vinegar
2 Tbsp chopped cilantro
2 Tbsp chopped dried apricots |
- Cut the tofu into 8 rectangles.
- Lightly coat a nonstick skillet or grill pan with vegetable oil and set over medium heat. Grill the tofu until lightly browned, about 4 minutes per side.
- To make the glaze, combine the apricot jam, maple syrup, mustard and apple cider vinegar in a small saucepan. Set over medium heat and simmer just until warm, about 2 minutes.
- Serve the tofu drizzled with the glaze and garnished with the cilantro and apricots.
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Nutritional Analysis
per Serving
| Calories |
148 |
| Protein |
15 g |
| Fat |
2.3 g |
| Saturated Fat |
0.4 g |
| Carbohydrates |
19 g |
| Cholesterol |
0 mg |
| Sodium |
53 mg |
| Fiber |
1.0 g |
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: The glaze can be made up to a day in advance.
Serves 4
Nutrition Watch: Apricots are a rich source of the carotenoid lycopene, which helps fight prostate cancer.
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