Tea roasted tofu with apricot-chili jam


  • 1-2 chilies, chopped
  • chopped coriander (cilantro)
  • few pistachios, crushed
  • salt
  • 50 ml water
  • 1-3 teaspoons brown sugar
  • 5 ripe apricots, peeled and diced
  • + 3 more ingredients
    • 300 grams extra firm tofu
    • 1 tablespoon loose leaf Pu-erh tea leaves
    • 60 ml light soy sauce

1. Preheat the oven to 220C. 2. Line a baking sheet baking paper. Place soy sauce and tea in bowl and microwave on high for 25 seconds, then let it steep covered for 5 minutes. Strain and discard the leaves. 3. Cut the tofu into cubes and dip well in soy-tea sauce covering all sides (very impor...

View full recipe at SpringPad


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