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Fried Tofu with Apricot Mustard

A completely unique way to serve tofu. I love the richness of the fried tofu and how it combines with the slightly astringent quality of marinated veggies to create a perfect bite every time.

avocado oil
8 ounce block of extra firm tofu, cut into 1-inch triangles
apricot mustard:
4 tablespoons stoneground mustard
4 tablespoons unsweetened apricot preserves
grated zest of 1/2 lemon
1 teaspoon fresh lemon juice
sea salt
2 teaspoons brown rice syrup
1-2 sprigs fresh parsley, finely minced

Place enough oil in a skillet to generously cover the bottom.Turn the heat to medium and when the oil is hot (you'll see patterns forming in the oil, known as 'dancing') begin pan-frying the tofu until browned, turning once, cooking 1-2 minutes per side. Drain on paper and set aside.

For the sauce, simply place all ingredients in a small sauce pan, using salt to your taste. Warm over low heat until the preserves and rice syrup thin, creating a thick sauce, about 1 minute. Do not cook until the mixture foams. As soon as the apricot mustard thins, stir in tempeh to coat. Transfer to a serving platter and serve garnished with minced parsley. Makes 3-4 servings.


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