When coming up with a recipe that uses my Apricot Pepper spread, I thought about a recipe my daughter made for me recently. It was a savory, slightly sweet and spicy sauce that caramelized around the crispy tofu and when drizzled on top of the rice made a delicious and very flavorful dish.
1 package (14 oz) extra firm organic tofu
2 Tbsp vegetable oil
1 tsp. sesame oil
¼ cup shallot finely chopped
1 cup long grain rice
½ cup frozen peas
½ cup red bell pepper, chopped
1 cup coconut milk
1 cup vegetable broth
3-4 Tbsp Jerk Seasoning (I used Rondeno Culinary Carribean Jerk Spice Rub)
1 Tbsp fresh lime juice
¼ cup Just Jan’s Apricot Pepper Savory Spread
Green onions, sliced
Drizzle of Tangerine Sriracha (optional)
At least 30 minutes to an hour before making this dish, drain the tofu and wrap in a clean dish towel or paper towels. Then place on a plate and put a cutting board or plate on top with something that will weigh it down, like a 28oz can of tomatoes. This will help squeeze out the excess moisture. Slice the tofu in half, then cut approximately 8 slices giving you 16 pieces and place in a medium size bowl. Toss the tofu with the Jerk Seasoning, set aside.
In the meantime, prepare the rice. Rinse the rice with water a few times then drain. In a medium pot, place the rice, coconut milk and vegetable broth. Follow package directions on the timing but after it comes to a boil, turn the heat down to low and simmer. Once the rice is about half finished cooking - add the peas and bell pepper and continue to cook until the rice is done.
While the rice is cooking, heat the oils on a medium high heat and place the tofu in a single layer in the pan. Fry them until golden brown on both sides. Add the Apricot Pepper spread and lime juice to the pan and coat the tofu.
To plate - put rice in a small bowl or ramekin and put down slightly the turn over into your serving bowl. Place the tofu on top and garnish with cilantro and sliced green onions.