|
Getting your Trinity Audio player ready...
|
We head back to the farmers markets this time of year for some culinary entertainment and education. Both the Portola Valley Farmers Market, (next class May 16) and markets Bay-wide with the California Farmers Market Association, offer free cooking classes to market goers. This weekend, it’s Mother’s Little Helper 10 AM – 12 noon, at the San Leandro market (May 11) and Westfield Oakridge, San Jose, (May 12). We’re teaching meals YOU can cook for Mom, because they are so simple to prepare, and Mom wants healthy, delicious meals and filled with yummy market vegetables and fresh proteins. For a list of additional free community cooking classes, click here.
Join us this weekend at the market, and if not, here is one of the recipes we’ll be doing. Buy the apricot preserves, and maybe even the tofu, at your local farmers market. All the quick cook spring veggies go well in this dish.
Happy Spring. Happy Mothers Day!
Apricot-Glazed Tofu with Asparagus & Pumpkin Seed
Serves 4
For glaze
¼ cup apricot preserves
1 tablespoon soy sauce
1 teaspoon whole grain mustard
1 tablespoon chicken or vegetable stock
¼ teaspoon minced garlic or garlic powder (substitute minced spring garlic)
2 tablespoons olive oil, divided
1 package (16 oz) firm tofu – cut into 1” squares (substitute chicken, fish or beef)*
1 bunch asparagus, trimmed or equivalent spring market veggies
¼ cup toasted pumpkin seeds
Combine glaze ingredients, set aside. Heat large skillet and add 1 T oil. Sauté tofu till browned – a couple minutes. Remove from pan. Add remaining oil, sauté asparagus a couple minutes till bright green. Add back tofu and add sauce. Sauté till thickened and combined. Garnish with pumpkin seed.
*Tofu is always best pressed between to dry towels, 20 minutes, to remove excess water.
