Spicy Sweet Pomegranate Tofu Recipe by Chef Andrea Nguyen

Another dish, The Pomegranate Sriracha Shrimp, in chef Andrea Nguyen's "Vietnamese Food Any Day" cookbook, uses the same earthy, tangy sauce as this recipe, but the tofu, soy sauce, and vegetables give it a unique flavor all its own.

Spicy Sweet Pomegranate Tofu Recipe by Chef Andrea Nguyen

For recipes like this, tofu is normally deep-fried, but panfrying is a more healthful approach to add richness and flavour. Chef Andrea wrote "I include mushrooms and mild chiles for flavor, complexity, and color. My go-to chiles are Anaheims, but in the summer, when they are in season, I also like to use kinds like Hatch and Corno di Toro. Half of a huge bell pepper will do in a pinch. Eat this with rice."

Prep Time 15 min Cook Time 15 min Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Instructions

  1. Step 1

    Tofu should be cut into 1-inch cubes and seasoned with a generous 1/4 teaspoon of salt. It should then be allowed to drain for 10 to 15 minutes on a double layer of paper towels or a clean, non-terry dish towel.

  2. Step 2

    In the meantime, combine the pomegranate molasses, soy sauce, sriracha, 3 tablespoons of water, the remaining 1/2 teaspoon of salt, and all of the other ingredients in a small bowl. The amount of brown sugar you use will depend on the flavor of the molasses and your own preferences; start by tasting and adding 1 1/2 teaspoons to generate a tangy sweetness. Add additional Sriracha, 1/2 teaspoon at a time, for extra heat. Aim for a tangy, salty, and spicy flavor dance. Sauce is set apart. The remaining 1 1/2 teaspoons of water and cornstarch should be combined in another small bowl before being set aside.

  3. Step 3

    Warm 1 tablespoon of canola oil in a big nonstick or carbon steel skillet over high heat. While waiting, pat the tofu dry by using paper towels to absorb extra moisture

  4. Step 4

    Tofu should be added when the oil is shimmering and cooked for 5 to 6 minutes, turning it regularly to allow browning on two or three sides. Take out of the pan and place on a plate.

  5. Step 5

    The mushrooms should be cooked in the heated skillet for 2 minutes, or until they are somewhat shrinked, lightly browned, and shiny. Add the shallot and garlic to the remaining 1 1/2 tablespoons of canola oil and stir-fry for about 30 seconds, or until aromatic. Stir-fry the chilies for approximately a minute, or until they start to soften. Bring the tofu back to the pan and heat for about 2 minutes.

  6. Step 6

    The sauce should be stirred before being added to the pan with the vegetables. Stirring constantly, cook for 1 minute at a vigorous boil until slightly thickened. Stir the cornstarch slurry into the pan, add the tofu, and vegetables; then simmer for 20 to 30 seconds while stirring to thicken the sauce. Serve everything on a broad platter or shallow bowl.

Note

This dish sputters occasionally. To make cleanup simpler, spread newspaper on the floor adjacent to the stove.

Use 1/4 cup of homemade tamarind liquid or 1 tablespoon of syrupy tamarind concentrate diluted with 1 tablespoon of water in place of pomegranate molasses.

The tofu can be panfried four hours beforehand and stored at room temperature under cover.

Keywords: Spicy Sweet Pomegranate Tofu

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