4
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
TofuOccasion
Quick & Easy, Entertaining, HolidaysIngredients
- 6 tablespoons + 1 teaspoon San-J Tamari
- 3 tablespoons Rice Vinegar
- 3 cloves Garlic thinly sliced
- 1 tablespoon Ground Cumin
- 1 teaspoon Red Pepper Flakes
- 1 package Extra Firm Tofu
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable Oil
- 1 large Red Onion cut into wedges
- ½ cup Greek Yogurt
- ¼ cup Pomegranate Seeds
- ¼ cup Pistachios chopped
- ½ cup Fresh Cilantro Leaves
- 4 cups Cooked Rice for serving
Directions
- Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into cubes.
- Combine 6 tablespoons San-J Tamari, vinegar, garlic, cumin, and red pepper flakes in a mixing bowl. Add the cubed tofu and toss gently. Let marinate at room temperature for 15 minutes.
- With a slotted spoon, remove the tofu from the marinade and pat dry. Toss the tofu with the cornstarch to coat. Reserve the marinade.
- In a large skillet over medium high heat, heat 1 tablespoon oil. Add the onion and cook, stirring for 5 minutes or until tender. Remove the onion from the pan.
- Add another tablespoon of oil to the pan, let it heat up then add the tofu in one layer. Let the tofu cook, undisturbed, for 2 minutes. Flip and brown 2 minutes on each side. Add the onions and reserved marinade back to the pan and cook, stirring gently, until heated through, about 1 minute.
- Stir 1 teaspoon San-J Tamari into the yogurt. Serve the tofu mixture over rice topped with a dollop of yogurt, pomegranate seeds, chopped pistachios, and cilantro leaves.
Check out more Tamari Soy Sauce main course recipes.
