The Winter Solstice Approaches

Spicy Sweet Pomegranate Tofu

published Now

We independently select these products—if you buy from one of our links, we may earn a commission.

Credit: Aubrie Pick

This earthy, tangy main dish shares a sauce similar to the Pomegranate Sriracha

Shrimp in my cookbook, but the tofu, soy sauce, and vegetables turn it into something distinctively delicious. Tofu is typically deep-fried for dishes like this one, but pan-frying is a healthier way to inject richness and character. For texture, complexity, and color, I add mushroom and mild-tasting chiles. Anaheims are my go-to but during the warmer months when chiles are in season, I love to use varieties such as Hatch and Corno di Toro. In a major pinch, half a large bell pepper will do.

Andrea Nguyen’s Vietnamese Food Any Day is Kitchn’s June pick for our Cookbook Club. See how you can participate here .

Comments 0 Ratings

Spicy Sweet Pomegranate Tofu

Yield Serves 4

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• vegan
• pescatarian
• egg-free
• pork-free
• tree-nut-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 221
• Fat 13.4 g (20.7%)
• Saturated 1.6 g (8.0%)
• Carbs 18.0 g (6.0%)
• Fiber 1.8 g (7.3%)
• Sugars 14.0 g
• Protein 10.7 g (21.3%)
• Sodium 487.0 mg (20.3%)

Ingredients

• 14 to 16 ounces

  extra-firm tofu

• About 3/4 teaspoon fine sea salt

• 3 1/2 tablespoons

  water

• 2 tablespoons

  pomegranate molasses

• 1 1/2 tablespoons

  soy sauce

• 1 tablespoon

  sriracha, plus more as needed

• 1 1/2 teaspoons

  to 1 1/2 tablespoons light or dark brown sugar

• 3/4 teaspoon

  cornstarch

• 2 1/2 tablespoons

  canola or other neutral oil

• 6

  large cremini or white mushrooms, quartered, with stems intact

• 1/4 cup

  finely chopped shallot or yellow onion

• 2

  garlic cloves, finely chopped

• 2

  Anaheim, Hatch, or sweet red chiles, trimmed and cut into 1-inch squares

Instructions

1. Cut the tofu into 1-inch cubes and season with a rounded 1/4 teaspoon of the salt, then let drain on a double layer of paper towels or a clean non-terry dish towel for 10 to 15 minutes.

2. Meanwhile, in a small bowl, combine the remaining 1/2 teaspoon salt, 3 tablespoons of the water, the pomegranate molasses, soy sauce, and sriracha. Taste and add the brown sugar, starting with 1 1/2 teaspoons, to create a tart sweetness; the amount you use will depend on the flavor of the molasses and your own palate. For more heat, add more sriracha, 1/2 teaspoon at a time. Aim for a tangy-savory-spicy dance of flavors. Set the sauce aside. In another small bowl, stir together the cornstarch and remaining 1 1/2 teaspoons water and set aside.

3. In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the canola oil. Meanwhile, use paper towel to blot excess moisture from the tofu. When the oil shimmers, add the tofu and cook for 5 to 6 minutes, turning frequently to brown on two or three sides. Remove from the pan and set aside on a plate.

4. Add the mushrooms to the hot skillet and cook for 2 minutes, until slightly shrunken, a bit browned, and glistening. Swirl in the remaining 1 1/2 tablespoons canola oil, add the shallot and garlic, and stir-fry for about 30 seconds, until fragrant. Add the chiles and stir-fry for about 1 minute, until slightly softened. Return the tofu to the pan and cook for about 2 minutes, until hot.

5. Stir the sauce and add to the pan, combining it with the vegetables. Cook at a vigorous boil for 1 minute, stirring, until slightly thickened. Give the cornstarch slurry a stir, pour into the pan, and cook, stirring, for 20 to 30 seconds to thicken the sauce and coat the tofu and vegetables.

6. Transfer everything to a deep plate or shallow bowl and serve.

Recipe Notes

Reprinted with permission from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.

Photography credit: Aubrie Pick © 2019

Source : food