Fesenjun Tofu
Submitted by Karen
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| prep time: 10 minutes | cooking time: 20 minutes | makes 2 large servings |
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Years ago when I was still meaty, my friend introduced me to Persian food. I fell in love with Fesenjun, a delicious pomegranate-walnut-chicken dish.
When I bought VwaV, I was really excited about the bbq pomegranate tofu, thinking it would taste like fesenjun. I guess I should have paid more attention to the word bbq. anyway, I decided to make it myself and scoured the internet for persian recipes which I then streamlined. This is what I came up with. I wasn't too sure about exact measurements, but this should be pretty close. It's pretty simple and definitely worth trying. Hope you like it as much as I do. |
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Equipment:
2 skillets
a food processor is optional
Ingredients
1/2 small onion, chopped
3/4 cup pomegranate concentrate
Optional: 1/4 cup water, cane sugar to taste
1/2 cup ground walnuts
2 tablespoons olive oil
1 lb. extra firm tofu
Directions
Heat 1 tbsp of the olive oil in the first skillet along with half of the chopped onions over medium heat. Add the 1/2 c. of walnuts ground very fine. (I usually use a food processor, but if I don’t feel like washing many dishes, I’ll throw the walnuts into a plastic baggy and break them into tiny pieces using a can of beans, tomatoes, etc against the counter.) Cook over medium heat until the onions are soft. There should be a very distinct, walnut-y smell, but make sure it doesn’t start to burn.
Add the pomegranate concentrate, cane sugar and the optional 1/4 cup of water if it seems a little overwhelmingly pomegranate-y.
Simmer the sauce over low heat for about 10 minutes, letting it get nice and thick.
In skillet #2, heat another tbsp of olive oil with the remaining onions. Drain extra liquid out of the tofu and crumble it into the skillet in chunks (tofu scramble-style). Let cook, stirring frequently until the water has cooked out of the tofu and it begins to brown. Stir the tofu mixture into the first skillet.
Serve over basmati rice.
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