Vegetarian: Sweet Sour Tofu 02 by Recipe Cottage

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	Sweet Sour Tofu 02

		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