Spiced Curry Tofu, with Apricots and Almonds
Chef Terry Henderson
Yield: 6 servings

2 tablespoons Tamari soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley -- or cilantro
1 tablespoon fresh chives
1 tablespoon turbinado sugar
2 tablespoons curry powder
1 teaspoon sesame seeds -- black
1 pound tofu, firm
3 tablespoons canola oil
1 small onion
3 each carrot
2 cloves garlic
2 tablespoons water
1/2 cup apricot halves, dried
1/3 cup almonds -- sliced

Combine tamari, lemon juice, parsley, chives, turbinado sugar, curry powder sesame seeds and canola oil in a bowl add Tofu and let it sit for 1 hour. Heat oil in a heavy skillet over medium high heat, add carrots, onions, and garlic, making sure garlic does not burn. Drain the tofu and the marinade; set aside. Add tofu to the pan and cook until heated through. Add the apricots and the almonds, and cook for 3 minutes more. Serve over white Basmati rice.