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."
- 15 ounces Tofu (extra-firm tofu, water poured from the tub)
- 3/4 teaspoons salt (sea salt preferred)
- 3.5 tablespoons water
- 2 tablespoons pomegranate molasses
- 1.5 tablespoon soy sauce
- 1 tablespoon sriracha (plus more as needed)
- 1.5 teaspoon sugar (light or dark brown sugar preferred)
- 3/4 teaspoons cornstarch
- 2.5 tablespoons canola (or other neutral oil)
- 6 cremini (arge cremini or white mushrooms, quartered, with stems intact)
- 1/4 cup shallot (finely chopped shallot or yellow onion)
- 2 cloves garlic (garlic cloves, finely chopped)
- 2 sweet red chiles (Anaheim, Hatch, or sweet red chiles, trimmed and cut into 1-inch squares)
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
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.