weeknight dinner: apricot chili glazed tofu

this is another one of those things i've had in the back of my head since i first saw the recipe. the original recipe was for chicken lettuce cups but it was the apricot sesame sambal sauce to go with them that had me. i finally decide to use the sauce with a stir-fry. since i didn't quite have the exact ingredients that the original recipe called for, my version is slightly modified. i also adjusted quantities depending on flavors that i prefer. the result is a classic combination: sweet and spicy. don't be scared by the fruit and spicy combo. i'm not sure why but several people i've mentioned this to have had an awkward reaction. just think duck sauce. (often apricot based).

apricot chili glazed tofu
(adapted from guy fieri's apricot sesame sambal sauce from the food network)

• 1/3 cup soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• whatever asian hot chili sauce you have adjusted to taste; i only had thai chili sauce, so i used a drizzle
  
• 2 tablespoons apricot preserves
• 1/4 cup mirin
• 2 tablespoons oyster sauce
  
• 1 teaspoon minced cilantro
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• tofu, diced
  

• mix all ingredients together thoroughly
  
• use part of the sauce to marinate the tofu
• sautee tofu in a skillet over high heat, turning every so often until browned
• add remaining sauce and stir fry for another minute
• stir fried some vegetables to add to the mix (i used string beans and baby bok choy) and serve over rice