Apricot-Orange BBQ Tofu

1 tbsp Olive Oil
1 package Extra Firm Tofu
1/2 cup chopped or minced onion
6 Tbsp apricot jam
5 Tbsp frozen orange juice concentrate and 5 Tbsp of water, or 10 Tbsp orange juice
2 Tbsp prepared yellow mustard (I used brown spicey)
1 Tbsp apple cider vinegar
1 to 1 1/2 tsp grated fresh ginger
1/2 tsp ground coriander
1/2 tsp sea salt
1 clove garlic, minced or pressed
1/4 tsp cayenne (optional) (it's better with it!)

Use either fresh or frozen tofu for this dish, frozen tofu makes a chewer version

For the tofu:
preheat oven to 350 degrees. cut into 1/4" thick slices:

Heat olive oil in a large skillet over low heat.
Lightly fry the tofu slices in the heated oil, then arrange them in a single layer in a 7" x 11" baking dish

Coat pan with cooking spray. Cook 1/4 cup minced onion over medium heat until transparent,

For the sauce: Stir remaining ingredients into the cooked onions.

Pour the sauce over the tofu and bake for 10 to 15 minutes, or until bubbling

(for the chewier version, use frozen tofu that has been thawed and gently squeezed dry. Cut the tofu into 1/4 inch thick slices or sticks and arrange them in a lightly oiled baking dish. Pour the sauce over the tofu and gently press down with a spatula or the palm of your hand to allow the sauce to be absorbed into the tofu. Bake as directed.

Serving Size: Makes 4 servings