• Preheat oven to 375°

Catalina Dressing

• In a medium bowl, whisk together: Ketchup, maple syrup, vinegar, lemon juice, dried onion, mustard, paprika, salt, pepper.

Sweet & Sour Sauce

• In another bowl whisk together ½ cup apricot preserves with ¼ cup of the Catalina Dressing. This is the sweet & sour sauce to pour on the tofu for baking.

  Set remaining Catalina dressing aside.

Tofu

• Open tofu package. Pour off water and place tofu in a press or between cutting boards weighted with cans on top. Allow tofu to drain for a few minutes.
• Once drained, slice block of tofu into approx. ¾" slabs, then cut into cubes or triangles. Set aside.

Macadamia Topping

• Finely chop macadamia nuts either by pulsing in a food processor or blender or with a chef's knife on a cutting board. Try to keep the pieces small and fairly even in size.

Assemble for baking

• Pour a small amount of sweet & sour sauce in the baking dish, enough to cover the bottom of the dish or pan.
• Arrange tofu in one layer in bottom of pan, allowing a small amount of space between pieces.
• Pour remaining sweet & sour sauce over tofu, working it between the individual pieces.
• Cover with foil and bake at 375° for 20 minutes.
• Remove from oven, take off foil and cover tofu with chopped macadamias. Lightly press nuts onto tofu, using a flat knife, spoon or spatula.
• Place back in oven, uncovered, and continue baking at 375 ° for an additional 15 minutes or until sauce is bubbling and looking caramelized and macadamias appear lightly browned on top.
• Remove from oven and serve with steamed or fried rice of your choice. Use additional Catalina dressing if desired.