Silken Tofu

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

1. Season the tofu with salt and pepper to taste
2. In a large skillet, heat the oil over medium heat
3. Add the tofu slices, in batches if necessary and cook until lightly browned, about 4 minutes per side
4. Remove from skillet and set aside
5. In the same skillet, add the pomegranate juice, vinegar, sugar and green onions and simmer over medium heat, for 5 minutes
6. Add half of the pistachios and cook until sauce is slightly thickened, about 5 minutes
7. Return the fried tofu to the skillet and cook until hot, about 5 minutes, spooning the sauce over the tofu as it simmers
8. Serve immediately, sprinkled with the remaining pistachios