In the Kitchen: Glazed Apricot Tofu with Glass Noodles

Chef Debra Queen ( www.chefqueencuisine.com ) joins Teresa in the kitchen to demonstrate the versatility of Tofu…  There are so many benefits to eating tofu and Asian cuisine in general but the home cook is often too intimidated to take on the challenge.  So to demystify tofu and Asian-style cooking, today she shares her recipe for Crispy Tofu Cutlets with Asian Glass Noodles.

Glazed Apricot Tofu with Glass Noodles

Ingredients

1 pkg Sai Fun Noodles prepared according to package directions (can be soaked in boiling water to soften or fried in 375* oil to crisp up quickly)

1-2 Tbls. Peanut Oil (Vegetable Oil optional)

1 or 2 Small Bok Choy (may use Napa Cabbage or Savoy instead)

2 tsps of fresh grated Ginger

2 Tbls. Sweet Soy

1 Tbls. Tamari Sauce

1 Pound Extra Firm Tofu, rinsed, patted dry and cut into 3/4" Cubes

1/2 tsp. Granulated Onion granules

Multi colored Bell Pepper Slivers (can use only 1 color if preferred)

2 Tbls. Rice Bran Oil

1/2 Cup Apricot Fruit Spread

1 Onion, Cut into Slivers

1 tsp. Hot Chili Oil

Pinch Crushed Red Pepper Flakes

2 Tsp. Arrowroot or Cornstarch

Directions

Heat Wok on Medium High, heat Peanut Oil to cook Onion for 2-3 minutes, Saute' Peppers quickly (1-2 minutes), Throw in Pea Pods, Sliced Bok Choy, Stir Fry for 1-2 Minutes.

In Medium Bowl combine fruit spread, granulated onion, rice bran oil, ginger, chili oil and tamari, add vegetables & toss to coat.

Gently fold in the tofu cubes and simmer 10-15 minutes.

In small bowl, mix the apple juice and arrowroot. Pour over the tofu/veggie and simmer 2 minutes, stirring constantly until bubbly and thick.

Serve over Crispy Sai Fun Noodles or Glass Rice Noodles

May be served over hot cooked rice instead of Sai Fun or Banh Pho Noodles.