This is an older, but delicious recipe of mine.
It’s sweet, spicy, and totally
I imagine you could sub the raspberry preserves for any other fruit, apricot would be really delish as well.
- Block Extra Firm Tofu
- 3 Large Jalapenos, roughly chopped
- 1 tbs. Raspberry preserves, no sugar added
- 1 tbs apple cider vinegar
- 2 tbs white wine
- 1 tbs honey
- 1/2 tbs paprika
- 1 tsp chili powder
- 1/2 tsp ground red pepper
- olive oil
Press your tofu to remove excess water, use the heaviest book you can find and really give it a good squeeze. If you’re fancy, just use your tofu press.
One most of the water is out, cut into any shape your heart desires. Triangles work best for me.
Use the tiniest amount of olive oil, almost really more of a dry fry to get your tofu nice a crispy.
Set tofu aside.
Mix all remaining ingredients together until thoroughly combined. Add tofu and let marinate for about 30 minutes to an hour.
Return Mixture to well oiled pan and cook on medium until sauce reduces and is nice and thick.
Serve over brown rice, with some tasty