Ingredients

• 1 block - firm or extra-firm tofu
• 1 tsp - olive or other vegetable oil
• 4 cups - mushrooms, preferably mixed for more texture (you can use cremini and sh
• take) and chopped into fairly large chunks
• 1/2 tsp - ground black pepper
• Salt to taste
• 3/4 cup - dried apricots, sliced
• 2 tsp - sauce from a can of chipotle chillies in adobo sauce
• 2 tbsp - apricot preserves
• For tamarind sauce:
• 1 large lemon-size ball of tamarind soaked in 2 cups of boiling water for about half an hour (strain out the solids and reserve the liquid)
• 1/2 cup - piloncillo, grated (use jaggery or brown sugar if you don't have this)
• 1 tbsp - lime juice
• Salt to taste

How to Make Tofu in Apricot, Chipotle and Tamarind Sauce

• Press out most of the water by swaddling the block of tofu, then placing in a colander.
• Place a weight on it, like a saucepan, and leave alone for an hour for most of the water to drain out.
• Spray a baking pan lightly with some oil, place the tofu on it, and spray the top lightly with some oil.
• Bake in an oven at 400 degrees F for 30 minutes, then flip over and bake for another 20 minutes.
• Let the tofu cool, then cut it into 3/4-inch cubes.
• Heat a saucepan and add the oil. Add the mushrooms, pepper and salt and cook, stirring, for about 10 minutes until the mushrooms start to caramelize and turn golden.
• Add all the remaining ingredients - the tofu, apricots, apricot preserve, tamarind sauce and adobo sauce. Add 1 cup of water. Bring to a boil, lower the heat and simmer for about 30 minutes until the apricots are quite soft.
• For tamarind sauce:
• Place the tamarind liquid, piloncillo, lime juice and salt in a saucepan and bring to a boil.
• Lower the heat to a simmer and cook until reduced by half. The liquid will be thick and syrupy.