Pre-heat the oven to 190C/375F. Slice each block of tofu, width-wise, into 6 slabs. You should then have 12 pieces. Gently toss the tofu with the tamari and other flavourings. Place the tofu onto a baking tray lined with baking parchment and bake for 15 to 20 minutes on each side.
The tofu is done when it is golden and slightly firm. In total, this will take around 30-40 minutes. Remove and allow to rest while you prepare the glaze.
To make the glaze, use a small saucepan and whisk together the pineapple juice, sake, rice vinegar, apricot spread, honey, garlic, ginger and chili. Bring to a simmer over medium heat. Then reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by almost a third.
Meanwhile, mix together the arrowroot and water. Once the glaze is ready, slowly pour your arrowroot mix into the pan and mix together until you reach a glaze-like consistency. The glaze should nicely coat the back of a spoon. Allow to simmer for another minute or so. Remove from the heat.
Heat another pan over medium-high heat. Once hot, place the tofu into the pan, making sure there is enough space between the pieces. If needed, cook in two batches. Sear the tofu on both sides. Then ladle the glaze over each piece, making sure they are generously covered. Flip and repeat with more glaze.
To serve, remove from the heat, cut into cubes and sprinkle with sliced green onions and quinoa seeds/pops.
Andy’s Sugar Safe® Tips
Be sure to choose only organic tofu and to stay away from genetically modified versions of it.
If you enjoyed this delicious dinner, why not try my plant-based cottage pie?