Spicy Tofu with Apricots
The spicy sweet flavors of India enliven normally bland tofu. This recipe takes less than 30 minutes if you use quick-cooking brown rice or white Jasmine rice.

Sauce
3 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon cooking sherry
1 tsp. sesame seeds
2 tsp. curry powder
1 tsp. hot chili oil, or to taste
1 tablespoon sugar
1 tsp. dried chives
1 tsp. dried parsley
Tofu:
10 oz. package extra-firm tofu, drained and cubed
2 tsp. canola oil
1 clove garlic, minced
1 small onion, chopped
1 carrot, sliced diagonally
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped dried apricots
3 cups steamed rice
In a large glass baking dish, mix together sauce ingredients. Marinate tofu in sauce 5 minutes.

Heat oil in wok; stir-fry remaining ingredients until onion has softened. Add tofu and marinating sauce; heat until warmed through. Serve over steamed rice. Makes 4 servings.