Sunday, March 23, 2014

Tofu with Pomegranate Molasses and Chili


This is a heavenly tofu dish. From the perfectly chewy tofu to the sweet/sour sauce, this recipe is tops! I want to make it everyday honestly because it's that good. We hope you love it as much as we do. Let us know if you try it out in the comments. We love to hear from our readers. 

P.S. Pomegranate Molasses can be found in most "International" aisles or at a Middle Eastern grocery store. It's amazing!

Tofu with Pomegranate Molasses and Chili
Recipe from Mongolian Kitchen

Fried Tofu
Tofu, drained, cut into thin strips and patted dry
Corn Flour
2 tsp Thai Spice mix
2 tsp smoked paprika
Vegetable oil (for deep frying)


Pomegranate Chili Sauce
2  tsp vegetable oil
2 cloves of garlic, minced, or garlic puree
2 tbsp chopped fresh ginger or puréed ginger
1 tbsp thai red chilli purée
1/2 cup Rice Wine (or white wine)
2 tbsp pomegranate Molasses
1 tsp rice vinegar
¼ cup pure cane sugar (or more, taste to make sure it’s balanced!!)


Vegetables
1 medium sweet onion
1 medium yellow bell pepper
1 medium red bell pepper
1 clove of garlic, minced

Directions
First, prepare the Tofu.
Press the tofu until as much liquid is drained as possible. Cut into match sticks and pat dry.
In a shallow dish, mix the corn starch, thai spice and paprika.
Add the tofu pieces and coat well on all sides.
Fry the tofu on a medium-high heat in a frying pan for 2 minutes each side and set aside on paper towel.
Remember to work in batches so as not to overcrowd the pan.

Next, prepare the Sauce.
In a wok, add vegetable oil then add the ginger and garlic, fry for 1 minute until fragrant.
Add wine and allow to boil on a high heat for a few minutes to burn off the alcohol.
Add the remaining sauce ingredients, mix well and allow to cook and thicken for 2-3 minutes. Taste and if it's too sour, add more sugar. It needs to be well balanced.
Pour out into a bowl and set aside.

Thirdly, prepare the vegetables.
In the same wok (don't wash it) you made the sauce in, add more oil and the ginger and garlic. Fry for 1 minute.
Add all the other vegetables and cook until caramelized , about 5 minutes. 

Now you can assemble the dish! 
Once the vegetables are cooked, add the fried tofu pieces to them to warm through.
Then add the sauce and mix well until everything is coated nicely.
Serve with RICE :)


 

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