For lunch I decided to mix it up again in honor of Vegan MoFo.
Tofu in Black Cherry Sauce
1 pound of extra firm tofu
2 tablespoons of black cherry jelly
2 teaspoons of oil
1 teaspoon of ketchup
1 teaspoon of red wine vinegar
1/2 teaspoon of salt
In a sauce pan, on the lowest heat possible, add the jelly, salt, ketchup, and red wine vinegar and stir vigorously. Do not let this burn. Continue to stir frequently and with vigor. Slowly, allow it to heat up to desired temperate. As the heat increases, the mixture will liquefy more.
In a non-stick skillet, slice the tofu into thin slices about 1/5 on an inch thick. Bring the pan to a med-high temperate. Gently place the tofu slices onto the pan and allow the tofu begin to "dry fry". Cook for 5-8 minutes and flip each slice carefully. Cook for an additional 8-10 minutes until the tofu begins to brown.
Add the oil to the tofu and allow to fry a bit more crunch to the texture. Reduce the heat to low. Once the oil has absorbed, add the black cherry mixture and gently flip until each tofu slice is coated. Then cook for 2-4 minutes until hot.
This was great and totally hit the spot. I have been kind of burned out to tofu for awhile. I felt like I could not find a great sauce to pair it with that was light easy. This is it. This same sauce could be used with soy chickens or seitan as well. For a lower fat version, skip the oil step.
