Preheat the oven to 180°C (or 350°F). Line a baking tray with baking paper. (Alternatively, you can cook the tofu at 180° in an airfryer).

Break the tofu into small pieces and place in a bowl. Spoon over the flour and mix until the tofu is coated.

Spread the tofu evenly on the prepared tray and bake for 10 - 15 minutes, until just starting to firm up on the outside.

Add the apricot nectar and soup mix to a large casserole dish. Mix together with a whisk.

Add the tofu, and mix through until coated.

Bake for 30 minutes.

While the Apricot Chicken is cooking, steam the broccoli and heat up the rice.

Serve the Apricot Chicken with rice and broccoli.