Guava Jalapeno-Glazed Tofu

Ingredients:

1 block extra firm tofu
1/2 cup guava paste
1 tablespoon apricot preserves
1 jalapeno, cut in half
4 tablespoons tamari
3 tablespoons balsamic vinegar
2 tablespoons orange juice
vegetable oil
spice mix

Method:

*Slice tofu into 1/4 inch slices; layer between paper towel to absorb water (drain for an hour, change paper towel half way through)
* Mix spices
–Spice Mix
2 tablespoons Kosher salt
1 teaspoon black pepper
2 teaspoons tumeric
1/2 teaspoon chili powder
1/2 packet Sazon
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon curry powder

* Pre-heat oven to 350 degrees F.

*On low/medium low heat, in a small saucepan melt guava paste, preserves, and jalapeno. Once melted add vinegar, tamari, and orange juice. Stir until completely combined (glaze will have a deep, almost black color).
* Heat grill pan to medium high, add a touch of oil; fry tofu slices until golden brown on each side. Add to baking dish. Dust both sides with spice mix (reserve remaining spice mix).

*Drizzle tofu with glaze, flip, make sure glaze is on both sides (discard jalapeno). Bake uncovered for 15 minutes. Flip tofu, turn oven off. Leave in oven 15 minutes. Flip and serve.

I’ve been wanting to do more with guava paste for awhile and thought… why not a glaze. In the end, the glaze was more like a BBQ sauce and the texture of the tofu was really hearty (a function of draining the water and frying on the grill pan before baking). I brought this to a cookout and someone likened it to BBQ ribs. Someone else suggested that I start a side hustle–bottling and selling the glaze. All in all, this dish is all about the glaze. And the glaze is all about the yummy, guava sticky deep darkness. Mmmmmm.

To make the Napoleons featured in the first picture, cut each piece of tofu in half and top with a piece of grilled Vidalia onion and chopped parsley.