- In a bowl, combine peach jam or apricot jam, balsamic or white wine vinegar, sesame oil, ginger and garlic. Add tofu and stir to coat. Cover bowl with plastic wrap and place tofu in fridge to marinate for 30 minutes.
- Drain tofu, reserving marinade.
- In a large, deep skillet, heat olive oil over high heat. Add tofu and cook for 7 minutes, or until golden on all sides. Add vegetables, mango and remaining marinade. Continue cooking for 5 minutes, or until vegetables are tender-crisp.
- Stir in fresh basil and salt and pepper to taste. Garnish with toasted sesame seeds and serve on a bed of basmati rice.
: Replace red pepper with 75 mL (1/3 cup) thinly sliced dried tomatoes and snow peas with green beans.