We had some vegie box asparagus and lettuce to use up and a whole pile of spanakopita leftovers keeping us lunched up for the week, so we decided to make a big serve of this green salad. To accompany it, Cindy suggested we whip up a quick batch of K and Toby's pomegranate tofu. It's incredibly quick and easy and so, so delicious - the pomegranate makes it tangy and sweet while the soy sauce adds some nice salty layers. This will definitely go into our lazy weeknight dinner rotation.
(adapted from In the Mood for Noodles, who adapted it from Cooking Books)
500g tofu, sliced into 10cm by 5cm rectangles
1-2 tablespoons vegie oil
1/4 cup tamari
1 teaspoon crushed garlic
2 tablespoons pomegranate molasses
1/4 cup water
Mix together the tamari, garlic, pomegranate molasses and water.
Heat the oil in a frying pan, until it's nice and hot.
Brown the tofu on each side and then pour the sauce over. Continue to cook until the sauce reduces right down (maybe 8-10 minutes) and then flip the tofu a final time to make sure both sides are covered in the saucy goodness.