Tofu in Apricot, Chipotle and Tamarind Sauce

Recipe by
Total Time:
3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 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.