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Tofu with Pistachio-Pomegranate Sauce
Tofu With Pistachio-Pomegranate Sauce
Ingredients
Makes 4 servings
- 1 pound extra-firm tofu, drained, cut into 1/4-inch slices and pressed
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon light brown sugar
- 3 green onions, minced
- 1/2 cup unsalted shelled pistachios, coarsely chopped
Method
- Season the tofu with salt and pepper to taste
- In a large skillet, heat the oil over medium heat
- Add the tofu slices, in batches if necessary and cook until lightly browned, about 4 minutes per side
- Remove from skillet and set aside
- In the same skillet, add the pomegranate juice, vinegar, sugar and green onions and simmer over medium heat, for 5 minutes
- Add half of the pistachios and cook until sauce is slightly thickened, about 5 minutes
- Return the fried tofu to the skillet and cook until hot, about 5 minutes, spooning the sauce over the tofu as it simmers
- Serve immediately, sprinkled with the remaining pistachios
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