Spicy Apricot Tofu
I chose to pair this dish with soy sauce-marinated eggs.
Spicy Apricot Tofu
Does anyone else like the sweet-spicy combo as much as I do? Peppery cheese and honeycomb on a charcuterie board? YES. A fruity cocktail with a dash of habanero? I’m in. Spicy Pork Ramen with Lychee? Awesome. That’s where this recipe comes in so perfectly. We pair sweet apricot jam with a good dollop of gochujang sauce for a spicy kick to create a perfect, sticky sauce that’s totally ready to be poured over crisp tofu.
OH. And that reminds me! The TOFU! I used to hate hate hate putting tofu together. I found it difficult to season and challenging to fry up the way I saw it online. This tofu recipe is GREAT for beginners. Low stress, we rip up the tofu to give it some easy interesting edges, and a sauce that gives the tofu’s blank slate flavor some impact! A one-two punch! We pair this very easily with veggies, some rice, and my Soy Sauce Marinated Eggs? and you’ll have dinner on the table in no time.
Check out our Youtube Short showing the cooking process for this Spicy Apricot Tofu below or HERE.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Spicy Apricot Tofu
Equipment
- 1 Air Fryer
- 1 Skillet
Ingredients
For the Spicy Apricot Tofu:
- 1 block Extra Firm Tofu
- 1/4 cup Apricot Jam
- 2-3 tbsp Gochujang Paste Less for less spicy, depending on how you feel
- 3 tbsp Soy Sauce
- 1 tsp Rice Vinegar
- 4 cloves Minced Garlic
- Oil or a Pam Spray
Optional Additions for Serving:
- Rice
- Green Vegetable
- Soy Sauce Marinated Eggs Find the recipe on our site!
- Chili Crunch Oil If you're looking for an extra kick!
Instructions
For the Apricot Tofu:
- First, we'll prep the tofu. Be sure to press your tofu to remove as much water as you can from the block. I have a tofu press but you can also wrap the block up in a paper towel and press it between some heavy plates for about 30 minutes.
- Once the tofu is pressed, break it into chunks with your hands. Try not to crumble them too fine; they should be large-ish chunks/bite-size pieces - kinda like popcorn chicken!
- If you're using the air fryer - set the fryer to 400 degrees Fahrenheit, spray the basket, add your tofu chunks, spray again, and fry for about 10-12 minutes.
- Alternatively, you can pan-fry (which I prefer to baking, personally). To do this version, you can add a little oil to a hot skillet pan and add your tofu. Fry on the pan, shaking occasionally to toss them around. Remember not to move them too often if you want to get those brown marks on the outside. Pan fry for about 20 minutes.
- While your tofu is cooking, we'll stir up our sauce. To a small bowl, add - the apricot jam, gochujang, soy sauce, rice vinegar, and garlic. Mix until incorporated.
- When the tofu is cooked, heat up a skillet (if you haven't already) and add the tofu in with a little oil. Add in the sauce and let it bubble for just a few minutes and thicken slightly before removing it from the heat.
- Stir and allow the sauce to thicken further and stick to the tofu.
- Serve with rice, a vegetable side, and a little chili crunch oil drizzle (if using), and enjoy hot!
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