Frank's Recipes! Sweet and Sour Pomegranate Tofu

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Sweet and Sour Pomegranate Tofu

Makes 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

GARNISHES
Chopped fresh cilantro

Sauté 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.

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.

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.