New Favourite Sweet Ingredient

[donotprint] Don’t you just hate when meal plans are scuppered by your inability to track down the required ingredients? It happens to me quite a lot usually because I come up with frankly silly unrealistic expectations about what will be available at the given time of year and also because the vast majority of our grocery stores are hit and miss when it comes to what they have in stock!

However I’m a firm believer that sometimes these things happen for a reason. Had I been able to find figs earlier in the week this AWESOME Sweet Pomegranate Chili Tofu Soba Noodle dish wouldn’t have been created; and when I say it was awesome it really was!

I had it on my must make, alternative ideas (yes I always have a “back up” meal list should I not be able to go with plan A….too organised? It works!) but I wasn’t as excited about it as I was with my original Plan A fig dish…I suppose that’s the nature of Plan B’s right! Smile

The pomegranate molasses had been calling out to me to give them a go for quite some time so I went with the sweet and spicy option and created what was one of the best tofu dishes I think I’ve ever had.

Plenty of chili, the sweet pomegranate molasses, stir fried tofu strips, mingled together with sautéed peppers and onion, served on a bed of buckwheat soba noodles; I don’t eat enough of these noodles, I’d forgotten how much I love them!

Topped off with a sprinkling of fresh pomegranate, it was positively delightful on all counts! I gave everything a good mix up before digging in, coating the noodles in the delicious sweet and slightly sticky chili sauce. It certainly topped anything I can ever remember having along similar lines (including a chicken back in the day) from a Chinese restaurant. Super fresh, light and packed full of flavour.

The pomegranate molasses has since been used several times over (yes several times over the course of this week!).. it goes really well with beets and I’ve a new recipe coming your way next week! The flavour is intense and little bit goes a long way. Super sweet, thick and glossy, the perfect addition to a sweet chili sauce if I do say so myself!

Have you discovered any new interesting ingredients lately?

Any fans of pomegranate molasses? If you’ve any suggested uses to share let me know below! [/donotprint]

Sweet Chili Pomegranate Molasses Tofu Soba Noodles

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Servings – 1

Preparation Time – 5 minutes

Cooking Time –

Ingredients

Sauce

  • 1.5 tbsp pomegranate molasses
  • 1/4 cup (60ml) rice wine vinegar
  • 1 tbsp aminos
  • 1/2 – 1 tsp chili paste (depending on how hot your chili paste is!)
  • 1 clove of garlic minced
  • 1 tsp ginger puree/minced

Tofu

  • 1/2 block of tofu, pressed and finely sliced
  • 1 tsp paprika
  • 1 tsp cornstarch
  • 1/2 tbsp aminos
  • 1/2 tsp cayenne pepper
  • 1 tsp coconut oil melted

Other Bits

  • 1/2 medium onion finely sliced
  • 1/3 red pepper finely sliced
  • 1/3 yellow pepper finely sliced
  • 1 tbsp pomegranate seeds
  • 70g (2.5oz) wholegrain 100% buckwheat soba noodles
  • Fresh coriander to garnish

Directions

  1. Add minced garlic and ginger to a pan with a drop of water and cook for a couple of minutes. Add in all other sauce ingredients, bring to the boil and simmer for 2-3 minutes until thickened.
  2. Meanwhile mix together paprika, cornstarch, and cayenne pepper. Pour amino over tofu, toss to coat before mixing and coating with spice mix.
  3. Place soba noodles in a pot, cover with boiling water and allow to cook for 8 – 10 minutes. Drain and rinse under cold water. Set to one side.
  4. Cook tofu in a pan/skillet over a medium heat in the melted coconut oil for 3-5 minutes until browned on most sides! Set to one side.
  5. Add pepper and onions to the same pan and cook for 5 minutes along with a drop of water to prevent them sticking.
  6. Stir in sauce and tofu and cook for a couple of minutes to heat through.
  7. Serve on top of your soba noodles, sprinkled with pomegranate seeds and coriander.

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21 Comments

  1. i DO hate when that happens. this morning i planned on making your baked pumpkin oats, but my pumpkin hadn’t defrosted over night. back up was a spinach pancake since i already had a flax egg in the fridge – but no jam. i had to go to a third backup which turned out to be your green monster baked oats!

      1. i do, but i had it stored in a plastic jar that i know melts in the microwave from previous experience, haha… the green monster baked oats were yummy, but they didnt bake through so well. it just hit me that maybe it was because my mango started out frozen?

  2. hi there! i just made this meal for me and my girls tonight…i’ll get to the review first–my girls LOVED the meal and they want me to make it again soon!…i loved it as well…the best part of the meal was that it’s not really asian and not really any particular ethnic cuisine, so the new flavor blends were very welcomed….i did not have soba noodles, but i used whole grain whole wheat linguine…i added chopped broccoli because we always need our cruciferous veggies in the mix–but i did not add much…everything else i followed to a tee….my girls are relatively new to vegan cuisine (we are into our 3rd year) and it’s been tough finding something that they love the first time–afterall, they are 9 & 11…but this is one of the few meals they liked right off the bat!…thank you for your recipe and inspiration..eva

  3. had to comment and let you know i made this for dinner this past week. i only used half the cayenne, but phew was it spicy!! i gave myself a pat on the back for searching for pom molasses for weeks before finding it in the ethnic section of wegmans 🙂 really interesting tangy mix of flavors, once again, great recipe shel!

  4. Great information, keep it up. I love pomegranate drinks and these recipes are a turn on for me. I also here pomegranate can kill intestinal worms by anaesthetising them, is it true.