Tuesday, November 2, 2010

Pomegranate Tofu -Vegan Mofo Day 2

This recipe from cookbooks is so easy and is a great way to use up leftover pomegranate juice, it was made even easier by skipping the baking part.

Pomegranate Braised Tofu

1 tablespoon neutral cooking oil, like canola
1 lb (450 grams) firm tofu
1 cup pomegranate juice
1/4 cup soy sauce
1 garlic clove, crushed
1 tablespoon of pomegranate molasses (optional- we didn't have)
Fresh pomegranate seeds for garnish (optional- again we didn't have any)

Halve your brick of tofu into two long bricks, then slice each into 1/4" rectangular pieces. Heat the tablespoon of oil over medium-high heat in a frying pan. Once the oil is hot enough to shimmer, brown the tofu pieces on each side until golden. Make sure your oil is hot enough, the tofu should sizzle when it hits the pan. Once the tofu slices are browned pour sauce over tofu and continue to cook until the sauce reduces to a glaze.
We served ours with greens and brown rice, the soy sauce balances out the pomegrante juice quite nicely. We will make this again for a lazy midweek dinner.

1 comment:

  1. Oooh I have some pomegranate paste I need to use up! Thank you for the inspiration!
    And happy MoFo! :D