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Apricot Tofu
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Apricot Tofu
Ingredients
  • 400g firm tofu cut into strips and then halved into squares
  • Dash of olive oil
  • 1 brown onion sliced
  • 250ml apricot nectar
  • 1 1/2 teaspoons powdered vegan chicken stock
  • 100ml water
  • 1 tablespoon cornflour
Instructions

  1. Cook the tofu in an airfryer at 180°C (350°F) for 10 minutes. Alternatively pan fry the tofu until golden on each side. Set aside.

  2. Pre-heat the oven to 180°C (350°F).

  3. Heat the olive oil in a non stick frypan and then add the onion. Cook for 5 or 10 minutes on medium heat until soft.

  4. Add the Apricot nectar and powdered stock into the pan. In a separate bowl mix the cornflour with the water until smooth. Add this to the pan and stir to mix in thoroughly. Add the cooked tofu to this and mix well. Pour into a baking dish and bake for 20 minutes. Perfect served with rice or mashed potatoes.