FOR THE APRICOT BASE:
🔹2 cups fresh apricots, chopped
🔹½ cup water
🔹1 tbsp agave or maple syrup
🔹1 tsp lemon juice
Combine all ingredients together in a pot and bring to a boil then lower heat down to a simmer, cover and cook until apricots have completely broken down and sauce has reduced and thickened, ~20 mins. Transfer to a blender and pulse till smooth. Should yield about ½ cup apricot compote.
FOR THE TOFU:
🔹1 block (16oz) super firm tofu, cubed
🔹½ cup corn starch
🔹⅓ all purpose flour
🔹1 cup water
🔹1 tsp sea salt
🔹⅓ cup avocado oil
In a bowl combine together the corn starch, flour, water and salt. Whisk until you have a pancake batter consistency. Add the tofu and stir till all pieces are well coated. Heat the oil and fry the tofu until nice and golden on all sides.
FOR THE CASHEW APRICOT STIR FRY:
🔹1 block cubed crispy tofu
🔹1 cup baby bell mushrooms, quartered
🔹¾ cup onion, chopped
🔹½ cup red bell peppers, chopped
🔹½ cup green bell pepper, chopped
🔹⅓ cup raw cashews
🔹2 medium cloves garlic, minced
🔹1 tbsp avocado oil
🔹1 tsp sea salt
🔹Chopped scallions to top
FOR THE SAUCE:
🔹½ cup apricot compote
🔹1 tbsp cornstarch dissolved in ½ cup water
🔹3 tbsp soy sauce
🔹2 tbsp rice wine vinegar
🔹1½ tbsp sriracha (optional)
🔹1 tsp toasted sesame oil
🔹1 tsp agave or maple syrup
▶️Heat up the avocado oil and once hot toss in the cashews and toast 1 min, stirring constantly.
▶️Add the onion, cook 2-3 mins then add the garlic, mushrooms, bell peppers and salt and let cook 5-7 mins.
▶️Meanwhile combine all the sauce ingredients in a pot. Whisk sauce as it heats until it has thickened to a consistency just a little thinner than honey, ~2-3 mins. Set aside.
▶️Once mushrooms are cooked and peppers have softened, add the tofu and apricot sauce and cook 1 more min. Remove from heat, top with scallions and serve alongside your favorite grain, I picked cilantro farro.