A spicy marinade has a kick of cayenne, along with sweet apricots and a tang of Dijon. You can also fire up the grill, cut the tofu into chunks and spear it on skewers for a barbecued version of this easy protein- and flavor-rich dish.
Spicy Apricot Tofu
For the marinade:
6 medium apricots, stoned
2 to 3 cloves garlic
1/4 cup water
1 tablespoon pure maple syrup
1 to 3 tablespoons Dijon mustard (depending how potent your brand is, add it to taste)
1/4 teaspoon cayenne pepper
Pinch fine sea salt
1 tablespoon extra-virgin olive oil
2 (170g/6oz) packages super firm tofu, squeezed of excess moisture
Put the apricots, garlic, water, maple syrup, Dijon mustard and cayenne pepper in a food processor. Process until smooth.
Slice each block of tofu into six slices. Pour a little marinade into a long container. Add the tofu in a single layer, then top with the remaining marinade. Refrigerate for at least 2 hours.
When ready to cook, heat the oil in a skillet over medium-high heat. Add the tofu and fry until crisp, about 4 to 5 minutes per side. Serve warm.