Apricot Ginger Dipping Sauce Recipes

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EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE



Easy Spicy Tofu with Apricot-Ginger Dipping Sauce image

This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.

Provided by Chef Mo

Time 1h5m

Yield 2

Number Of Ingredients 9

1 (16 ounce) package extra firm tofu
2 tablespoons sesame oil
2 tablespoons cornstarch
1 ½ teaspoons ground dried chipotle pepper
½ cup apricot preserves
2 tablespoons vegetable broth
1 tablespoon ginger paste
1 clove garlic, chopped
⅛ teaspoon crushed red pepper

Steps:

  • Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  • Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
  • Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
  • While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g

APRICOT GINGER SAUCE



Apricot Ginger Sauce image

Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.

Provided by Alia55

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

3/4 cup apricot jam
1 jalapeno pepper, minced fine
2 tablespoons rice wine vinegar
1 tablespoon gingerroot, chopped fine
1 tablespoon Dijon mustard

Steps:

  • Place all ingredients in a blender and puree.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE



Chicken Fingers with Apricot Dipping Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings, 4 (4-piece) servings

Number Of Ingredients 11

Vegetable oil, for frying
2 ¿3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
1/2 a lemon, juiced (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt, plus more as needed
1 1/4 to 1 1/2 cups cold seltzer water
1 pound boneless, skinless, chicken breast halves (about 2 large breasts)

Steps:

  • Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
  • For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
  • Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
  • Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE



Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15

1/2 cup apricot jam
1 tablespoon freshly grated ginger
1 tablespoon Dijon mustard
1 jalepeno pepper, seeds discarded, minced
2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice
1 coconut, or 2 cups sweetened shredded coconut
1 cup all-purpose flour
1/2 cup beer
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 egg
12 shrimp (16 to 20 count) shelled and deveined
12 bamboo skewers, approximately 5 inches
3 to 5 cups peanut oil, or vegetable oil

Steps:

  • Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
  • Pierce the soft eye of the coconut and drain the coconut water. Reserve.
  • Crack coconut in 1/2 using the back of a cleaver.
  • Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
  • Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
  • In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
  • Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
  • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
  • While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
  • When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
  • Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

GINGER DIPPING SAUCE



Ginger Dipping Sauce image

This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.

Provided by Susan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

¼ cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
½ lemon, juiced
¼ cup soy sauce
¼ teaspoon sugar
¼ teaspoon white vinegar

Steps:

  • In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.8 g, Fiber 0.7 g, Protein 0.9 g, Sodium 602 mg, Sugar 0.5 g

APRICOT DIPPING SAUCE



Apricot Dipping Sauce image

Simple sauce for dipping cut up sausages for appetizer or brushed on barbecued sausages. I haven't made, but looks yummy! The recipe comes from Manitoba Pork.

Provided by cookalot 2

Categories     Pork

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

1/2 cup apricot jam
1 tablespoon dijon-style mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar

Steps:

  • Combine ingredients in saucepan.
  • Heat until jam melts.
  • Brush onto barbecued sausages in the last 5-10min. of cooking.
  • Or cut cooked sausages in pieces and dip in sauce as appetizer.

Nutrition Facts : Calories 50.9, Sodium 39.3, Carbohydrate 13.5, Fiber 0.1, Sugar 7.7, Protein 0.1

APRICOT DIPPING SAUCE



Apricot Dipping Sauce image

Categories     Sauce     Fruit     Quick & Easy     Apricot     Winter     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
Dash of Tabasco, or to taste

Steps:

  • Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

APRICOT DIPPING SAUCE



Apricot Dipping Sauce image

Categories     Condiment/Spread     Sauce     Fruit     No-Cook     Quick & Easy     Apricot     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

1/2 cup apricot preserves
1 tablespoon water
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon minced peeled fresh ginger

Steps:

  • Purée all ingredients in a blender until smooth.

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