From: Chef Seamus Scott, Roots Market, Clarksville, MD. Yield: 4 servings.
4 frozen soy “chicken” breasts
2 scallions, finely chopped
½ cups apricot pumpkin miso glaze (recipe follows)
Apricot Pumpkin Miso Sauce (yields 5 cups):
2 Tbsp. soybean oil
1 medium yellow onion, diced
3 Tbsp. white miso paste
1 Tbsp. tamari or soy sauce
28 oz. apricot jam
1½ cups water
6 Tbsp. canned pumpkin puree
½ tsp. amchur (dried mango) powder
½ tsp. red pepper flakes
½ tsp. sea salt
For apricot sauce: In medium sauce pan, add oil and heat to medium high. Add onion; sauté for 10 minutes, stirring regularly. Add miso and tamari; continue to sauté for an additional minute. Add remaining ingredients and continue to cook over medium high heat for 15 minutes, stirring occasionally. Set aside.
For soy “chicken”: In a 13” x 9” pan, place 4 frozen soy “chicken” breasts. Add chopped scallions and 1½ cups apricot sauce. Marinate for 15 minutes. Remove from marinade, grill on high heat until grill marks appear, about 5 minutes on each side. Remove from heat once cooked through. Place soy “chicken” breast on bed of rice and serve with an additional ¼ cup of warm sauce. Serve immediately.
Note: Sauce can also be used with tofu, vegetables, or over rice. Store in refrigerator for one week.