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In summer, I like simple meals, light and easy-to-digest, fresh and a wee bit on the sweet side. Summer is Pitta season and the tastes for Pitta are sweet, astringent, bitter. With the apricot marmalade, the tofu and the peas, this dish is exactly that.
Braised Tofu with Sweet Peas
Ingredients
1 block firm tofu
2 tablespoons ghee or coconut oil
2 cups gently cooked sweet peas
fresh mint
Marinade
2 tablespoons apricot jam
1 tablespoon lemon or lime juice
1 tablespoon tamari
1 tablespoon extra virgin olive oil
Mineral salt and fresh black pepper, to taste
Method
Remove the tofu from its container and drain. Set on a plate covered in a dish towel. Fold the dish towel over the top of the tofu and set some weight on top to help squeeze excess water from the tofu. Allow to sit while you prepare the marinade.
Make the marinade by whisking all the ingredients together in a small bowl.
Remove the weights and dish cloth from the block of tofu and slice it into pieces 1/2-inch thick by 1-inch long. In a saucepan, on medium high heat, melt 1 tablespoon oil and sauté the tofu 3-4 minutes until it starts to brown. Flip and cook another 2-3 minutes to brown this side.
Remove the tofu from the pan and set on a plate. Cover in the marinade, and gently turn so the marinade covers the tofu completely. Let sit 10 minutes minimum, or covered for up to 24 hours in the fridge.
Melt the remaining one tablespoon ghee or coconut oil in a saucepan over medium high heat, and gently slide the marinaded tofu slices into the pan. Cook 2-3 minutes on one side. Turn and cook another 2 minutes on the second side. Remove from pan and serve over sweet peas with a garnish of fresh mint.
Enjoy 
