Rosemary-garlic roasted chicken and gnocchi and more recipes to make this week (via nytimes)
Neutral oil, such as vegetable or canola oil, or light olive oil1. Press the tofu: Wrap the block of tofu in a clean tea towel and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books until the tea towel is soaked, about 30 minutes.
3. Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping and set aside. 5. In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch and gently toss with your hands until each piece is evenly coated.
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