Curried Tofu and Apricot Stir-Fry

This vibrant stir-fry combines the nutty flavors of peanuts and the sweetness of canned apricots with the savory essence of tofu and a hint of spice from curry powder and dried chili flakes. Complemented by fresh broccoli and peas, this dish is not only vegan but also packed with protein and fiber, making it a wholesome meal that's both satisfying and nutritious.

Ingredients:

• 1 block firm tofu, cubed
• 1 can apricots in juice, drained and chopped
• 1 cup broccoli florets
• 1 cup peas (fresh or frozen)
• 1/2 cup peanuts, roughly chopped
• 2 tablespoons curry powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried chili flakes (adjust to taste)
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
3. In the same pan, add the broccoli and peas, stirring frequently for about 3-4 minutes until they are tender yet crisp.
4. Sprinkle the curry powder, garlic powder, and dried chili flakes over the vegetables, mixing well to coat.
5. Return the tofu to the pan, add the chopped apricots and peanuts, and stir everything together gently.
6. Cook for another 2-3 minutes until everything is heated through. Adjust salt to taste.
7. Serve hot, garnished with fresh cilantro if desired.