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Ingredients Jump to Instructions ↓

  1. Sweet & Sour Pomegranate Tofu

  2. 4 servings 2 tablespoons canola oil

  3. 1 cup chopped onions

  4. 3 cloves minced garlic

  5. 1 tablespoon minced gingeroot

  6. 1/4 teaspoon ground turmeric

  7. 2 teaspoons ground cumin

  8. 1/2 cup walnuts, ground to a coarse powder

  9. 2 teaspoons sugar

  10. 2 1/2 teaspoons pomegranates syrup (can be found in an Iranian food store)

  11. 1/2 teaspoon salt

  12. dash cayenne pepper

  13. 1/2 cup water

  14. 1/4 cup water

  15. 16 oz. package firm Chinese-style tofu, cut into 1-inch cubes

  16. 1/2 cup frozen or fresh peas, defrosted

  17. Chopped fresh cilantro

  18. Saute onion in hot oil in large skillet until richly browned, but

  19. 8 to 12 minutes, stirring often.

  20. a little water to keep the onions from burning.) Stir in garlic

  21. and gingerroot. Add turmeric, cumin and 1/4 cup water. Cover and 3 to 5 minutes. Remove from heat.

  22. Process onion-garlic mixture, walnuts, and 1/2 cup water in a food

  23. processor until thick and creamy, adding a little extra water if

  24. mixture is too thick. Remove to a medium bowl and add sugar,

  25. pomegranate syrup, salt and red pepper. Mix well and transfer to

  26. the same skillet.

  27. Bring mixture to a simmer. Add tofu and peas. Simmer, covered, 5

  28. to 7 minutes. During this time, uncover once and gently turn the

  29. tofu pieces. Taste and adjust the salt and cayenne. Serve garnished

  30. with cilantro.

  31. Best served with plain steamed Basmati rice

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