Ingredients:

• 1 block – firm or extra-firm Tofu
• 1 tsp – Olive or other vegetable oil
• 4 cups – mushrooms, preferably mixed for more texture (you can use cremini and sh
• take) and chopped into fairly large chunks
• 1/2 tsp – ground black pepper
• Salt to taste
• 3/4 cup – dried apricots, sliced
• 2 tsp – sauce from a can of chipotle chillies in adobo sauce
• 2 tbsp – Apricot preserves
• For 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)
•

Method:

1. Press out most of the water by swaddling the block of tofu, then placing in a colander.
2. Place a weight on it, like a saucepan, and leave alone for an hour for most of the water to drain out.
3. Spray a baking pan lightly with some oil, place the tofu on it, and spray the top lightly with some oil.
4. Bake in an oven at 400 degrees F for 30 minutes, then flip over and bake for another 20 minutes.
5. Let the tofu cool, then cut it into 3/4-inch cubes.
6. Heat a saucepan and add the oil. Add the mushrooms, pepper and salt and cook, stirring, for about 10 minutes until the mushrooms start to caramelize and turn golden.
7. Add all the remaining ingredients – the tofu, apricots, apricot preserve, tamarind sauce and adobo sauce. Add 1 cup of water. Bring to a boil, lower the heat and simmer for about 30 minutes until the apricots are quite soft.
8. For tamarind sauce:
9. Place the tamarind liquid, piloncillo, lime juice and salt in a saucepan and bring to a boil.
10. Lower the heat to a simmer and cook until reduced by half. The liquid will be thick and syrupy.

Recipe courtesy of Vaishaly