Name: Chewy Tofu In An Apricot, Chipotle and Tamarind Sauce: Vegan Mexican
Yield: 4 servings
Ingredients: 1 block firm or extra-firm tofu. 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 a 400-degree oven 30 minutes, then flip over and bake another 20 minutes. Let the tofu cool, then cut it into 3/4-inch cubes.); 1 tsp olive or other vegetable oil; 4 cups mushrooms (, preferably mixed for more texture. I used cremini and shiitake. Chop them into fairly large chunks.); 1/2 tsp ground black pepper; Salt to taste; 3/4 cup dried apricots (, sliced); 1 recipe tamarind sauce ((recipe below)); 2 tsp sauce from a can of chipotle chilis in adobo sauce; 2 tbsp apricot preserves; For the 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 (this unrefined sugar is separated at birth from jaggery a popular sweetener in Indian cooking). Use brown sugar if you don't have this.); 1 tbsp lime juice; Salt to taste