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!
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!
Sweet Chili Pomegranate Molasses Tofu Soba Noodles
Servings – 1
Preparation Time – 5 minutes
Cooking Time –
- 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
- 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
- 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
- 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.
- Meanwhile mix together paprika, cornstarch, and cayenne pepper. Pour amino over tofu, toss to coat before mixing and coating with spice mix.
- 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.
- 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.
- Add pepper and onions to the same pan and cook for 5 minutes along with a drop of water to prevent them sticking.
- Stir in sauce and tofu and cook for a couple of minutes to heat through.
- Serve on top of your soba noodles, sprinkled with pomegranate seeds and coriander.