2 pounds of tofu
3 tablespoons gluten free soy sauce (can use regular)
2 tablespoons rice wine vinegar
Salt and pepper
1 tablespoon of olive oil
½ cup of Bellisari’s Blistered Jalapeno & Fig Spread
¾ cups of vegetable stock
2 tablespoons of honey
Combine the tofu, soy sauce and rice wine vinegar to a large ziplock bag and toss until the tofu is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
When you are ready to cook the tofu, drain and transfer it to a separate plate. Season the tofu on both sides with a few generous pinches of salt and pepper. In a separate bowl, whisk the honey, Bellisari’s Blistered Jalapeno & Fig Spread and vegetable stock together until combined.
Heat oil in a large saute pan over medium-high heat. Add the tofu and saute for 5-7 minutes or until it is cooked through, stirring and turning the tofu occasionally for even cooking. Transfer the tofu to a separate (clean) plate with a slotted spoon.
Pour the (whisked) honey fig sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Add in some sriracha if you would like for extra heat, to taste. Add the tofu back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the tofu immediately, topped with optional toppings if desired.
Toasted sesame seeds and thinly sliced green onions