Best 5 Apricot Orange Barbecued Tofu Recipes

SPICY ORANGE TOFU

Steps:

• Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
• In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
• Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees.
• Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

APRICOT ORANGE BARBECUED TOFU

Steps:

• Preheat oven to 350°F.
• Slice the tofu into 1/4" slices and lightly fry.
• Arrange the fried slices in a baking dish.
• Saute the chopped onions in the oil until transparent.
• Stir in the rest of the ingredients.
• Pour the sauce over the tofu and bake 10-15 minutes, until bubbling.
• Enjoy!

BARBECUED TOFU WITH PEPPERS AND ONIONS

Steps:

• Press tofu. See Anne Sainz's notes above for more detailed instructions.
• Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
• Cut up green pepper, onions and mushrooms. Add peas and set aside.
• Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
• Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
• Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
• Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
• Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
• While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

DELICATE TOFU IN APRICOT-HONEY SAUCE

Steps:

• Melt the butter in a saucepan over medium-low heat, and stir in the sugar. Cook and stir just until the sugar has melted and is lightly browned. Remove from heat, and continue stirring until caramelized. Mix in the pureed apricots and vanilla. Over low heat, mix in the honey. Continue to cook and stir 5 minutes, until thickened.
• Arrange the tofu slices on dessert plates, and drizzle with the sauce. Cover, and refrigerate at least 1 hour, until chilled. Serve with sliced apricots on the side.