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Sweet & Sour Pomegranate Tofu
4 servings

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

16 oz. package firm Chinese-style tofu, cut into 1-inch cubes
1/2 cup frozen or fresh peas, defrosted

Chopped fresh cilantro

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.

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


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