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Tea roasted tofu with apricot-chili jam


60 ml light soy sauce
1 tablespoon loose leaf Pu-erh tea leaves
300 grams extra firm tofu
5 ripe apricots, peeled and diced
1-2 chilies, chopped
1-3 teaspoons brown sugar
50 ml water
few pistachios, crushed
chopped coriander (cilantro)



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