If you’re wondering why I made a pomegranate and mandarin sauce, the reason is simple: I love the flavors of both fruits and I think they complement each other very well. Both have acidic notes which make them work well together.
The combination is perfect for white meats, salads and tofu. To the pomegranate and mandarin juices, I added lavender honey, sugar cane vinegar and granulated sugar. I bound the sauce with a blend of walnut and olive oil. Before serving, I added some pink peppercorns and African basil leaves. This sauce will brighten whatever dish you add it to.
1. Info for Pomegranate and Mandarin Marinated Tofu
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Pomegranate and Mandarin Marinated Tofu
- 1/4 cup pomegranate paste
- juice of one lemon
- 2 teaspoons sugar cane vinegar
- 1 tablespoon lavender honey
- 2 tablespoons mandarin juice
- segments of one mandarin, freshly peeled
- 1 tablespoon sugar
- 1 tablespoon walnut oil
- 2 tablespoons olive oil
- 3 cloves pickled garlic, finely minced
- 2 teaspoons pink peppercorns, coarsely crushed
- 1/2 teaspoon salt
- 1 tablespoon African basil leaves
- 1 tablespoon canola oil
- 1 (12-ounce) package firm tofu
- Mix together the pomegranate paste, lemon juice, sugar cane vinegar, sugar, walnut and olive oils, pickled garlic and 1/4 teaspoon of salt in a bowl. Add the mandarin segments. Set aside.
- Drain any liquid from the tofu and pat it dry with a paper towel. Slice the block of tofu into 1 inch thick pieces. Brush the slices with canola oil.
- Brush a grill pan with the remaining canola oil. Place the tofu on the grill pan. Cook for about 3-4minutes on each side. Make grilling marks on the tofu on both sides. Transfer to a platter. Season the tofu slices with the remaining salt. Cut each slice into 3 triangles.
- Drizzle the pomegranate and mandarin sauce over the hot tofu. Let it stand until cool to room temperature. Garnish with pink peppercorns and basil leaves.
- Eat with chopsticks and enjoy!