Sweet & Sour
Pomegranate Tofu

4 servings

•    SAUCE:
• 2 Tablespoons canola oil
• 1 cup chopped onions
• 3 cloves minced garlic
• 1 Tablespoon minced gingeroot
• 1/4 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1/2 cup walnuts, ground to a coarse powder
• 2 teaspoons sugar
• 2 1/2 teaspoons pomegranates syrup
     (can be found in an Iranian food store)
• 1/2 teaspoon salt
•    dash cayenne pepper
• 1/2 cup water
• 1/4 cup water
  
  
•    TOFU:
• 1 16 oz. package firm Chinese-style
     tofu, cut into 1-inch cubes
• 1/2 cup frozen or fresh peas, defrosted
  
  
•    GARNISH:
•    Chopped fresh cilantro

1. Saute onion in hot oil in large skillet until richly browned, but not burned, 8 to 12 minutes, stirring often. (If necessary sprinkle a little water to keep the onions from burning.) Stir in garlic and gingerroot. Add turmeric, cumin and 1/4 cup water. Cover and cook 3 to 5 minutes. Remove from heat.

2. Process onion-garlic mixture, walnuts, and 1/2 cup water in a food processor until thick and creamy, adding a little extra water if mixture is too thick. Remove to a medium bowl and add sugar, pomegranate syrup, salt and red pepper. Mix well and transfer to the same skillet.

3. Bring mixture to a simmer. Add tofu and peas. Simmer, covered, 5 to 7 minutes. During this time, uncover once and gently turn the tofu pieces. Taste and adjust the salt and cayenne. Serve garnished with cilantro.

Best served with plain steamed Basmati rice

Bon appetit!