Apricot Poppy Seed Tofu with Roasted Sweet Potatoes and Asparagus

Remember how I said before that most of my magazine recipe cut-outs were neatly filed away into file folders?  Well, that may have been a little optimistic.  Replace "most" with "hardly any" and replace "file folders" with "a massive pile on my desk", and then you'll have a more accurate description of my recipe collection.  These last couple of weeks I've been working on remedying that situation.  The result is that I've found a ton of recipes I forgot about that I can't wait to make!  This is one such recipe.

The actual recipe calls for chicken, but I used tofu, and it was delicious!  The apricot preserves make the sauce nice and sweet.  I had to let it simmer longer than it said to get it to thicken up.

To go with it, I roasted some asparagus and sweet potato wedges in the oven.  I sprinkled the potatoes with a little brown sugar in the last couple minutes of cooking.  It was yum!

Apricot Poppy Seed Tofu
adapted from Everyday with Rachael Ray Magazine, September 2007
Serves 4

2 tablespoons extra-virgin olive oil
1 1/2 pounds firm tofu
Freshly ground black pepper
2 shallots, thinly sliced (red onion works too)
1/4 cup apple cider vinegar
1 cup chicken or vegetable broth
1/4 cup apricot preserves (chop any big fruit pieces)
3 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon butter

Slice the block of tofu in half lengthwise.  Press the tofu between layers of paper towels for a few minutes, or up to an hour if you have the time.  To add extra weight, set a heavy can (about two pounds) on top of a plate, and place the plate on top of the tofu.  This helps remove excess moisture and will help the tofu hold together better during cooking.

Heat the oil in a large skillet over medium-high heat.  Season the tofu with salt and pepper and cook in the skillet, turning once or twice, until browned, about 5 minutes or so.  Add the shallots and cook for another 3 minutes.  Add the vinegar and cook until it is slightly reduced, about a minute.  Next add the broth, preserves, honey, and poppy seeds.  Simmer over medium-low heat, stirring occasionally, until the sauce thickens.  Stir in the butter, and serve.