Spicy Sweet Pomegranate Tofu
Tofu is typically deep-fried for dishes like this one, but panfrying is a healthier way to inject richness and character.
Serves4
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.
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Spicy Sweet Pomegranate Tofu
Tofu is typically deep-fried for dishes like this one, but panfrying is a healthier way to inject richness and character.
Serves 4
Nutritional Info
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
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.
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.
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.
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.
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.
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