Cooking With Tofu

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Tofu with Pistachio-Pomegranate Sauce

Tofu With Pistachio-Pomegranate Sauce


Makes 4 servings

  • 1 pound extra-firm tofu, drained, cut into 1/4-inch slices and pressed
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup pomegranate juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon light brown sugar
  • 3 green onions, minced
  • 1/2 cup unsalted shelled pistachios, coarsely chopped


  1. Season the tofu with salt and pepper to taste
  2. In a large skillet, heat the oil over medium heat
  3. Add the tofu slices, in batches if necessary and cook until lightly browned, about 4 minutes per side
  4. Remove from skillet and set aside
  5. In the same skillet, add the pomegranate juice, vinegar, sugar and green onions and simmer over medium heat, for 5 minutes
  6. Add half of the pistachios and cook until sauce is slightly thickened, about 5 minutes
  7. Return the fried tofu to the skillet and cook until hot, about 5 minutes, spooning the sauce over the tofu as it simmers
  8. Serve immediately, sprinkled with the remaining pistachios

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