Pomegrnte & Chilli Tofu

I made this recipe tonight and OMG it was incredible. This is not one of my recipes, it came from mongoliankitchen.com's website.  This is a great go to website. Lots of Pictures and great detailed explanations. Lots of great recipe's.

I did have to make a few changes. I could not find the pomegranate molasses. So I bought a bottle of Pom Wonderful Pomegranate Juice, threw it in a sauce pan and reduced it down.  It was incredible. I also used rice flour instead of corn flour and changed up the veggies a bit and used gochuang (Korean fermented chili paste) instead of chili puree.
But it was still incredible. I am having visions of the sauce on short ribs or chicken.  I made it over Imperial Rice with Salted Plum. lol Like normal my pictures look nothing like the ones on the actual website but it was still incredible.

Pomegranate & Chilli Tofu Recipe

"http://mongoliankitchen.com/pomegranate-chilli-tofu/#comment-4650"

Ingredients
For the Fried Tofu

• Tofu, drained, cut into thin strips and patted dry
• Corn Flour
• 2 tsp Thai 7 Spice mix
• 2 tsp smoked paprika
• Vegetable oil (for deep frying)

For the Sauce

• 2  tsp vegetable oil
• 2 cloves of garlic, minced, or garlic puree
• Equal amount of chopped fresh ginger or puréed ginger
• 1 tbsp chilli puree or diced chillies (vary according to how hot you like it)
• Mirin or Rice Wine (or white wine) 1/2 cup (optional)
• 2 tbsp pomegranate Molasses
• 1 tsp rice vinegar

For the Vegetables

• 2 medium onion
• 1 medium yellow pepper
• 1 medium red pepper
• 1 clove of garlic, minced
• An equal amount of ginger, finely chopped

Remember, make this how you like it. If you prefer lots of vegetables, add lots of vegetables. You can even make do without the tofu altogether.
Method:
Prepare the Tofu.

• The most important thing to do is dry the tofu well. It is full of liquid and you are going to be frying it in hot oil. So it is essential to dry really well.
• In an open bowl, mix the cornflour, thai 7 spice, paprika.
• Add the tofu pieces and coat well
• Fry the tofu on a medium-high heat for around 2-3 minutes and set aside. Do not fry too many pieces together, instead work in batches depending on the size of your pan/wok.
• Drain on kitchen roll and set aside

Prepare the Sauce

• In a wok, add your vegetable oil then add the ginger and garlic, fry for 1 minute (careful not to let the garlic burn)
• Add your mirin and allow to boil on a high heat for 1-2 minutes to burn off the alcohol
• Add the remainder of your sauce ingredients, mix well and allow to cook and thicken for 2-3 minutes
• Pour out into a bowl and set aside

Prepare the vegetables

• In the same wok you made the sauce in (the left over sauce on the wok adds to the flavor of the vegetables) add a little oil and add your ginger and garlic. Fry for 1 minute
• Add all your vegetables and cook until caramelized , about 5 minutes. (Tip..adding a spoonful of the sauce helps the vegetables get extra flavor and caramelize)

Complete the dish

• Once the vegetables are cooked, add the fried tofu pieces to them to warm through.
• Then add the sauce and mix well.
• Add your coriander and sprinkle with sesame seeds to garnish
• Serve with your choice of boiled rice.

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Imperial Rice w/ Salted Plum

1 Cup Sweet Rice
1/4 Cup Imperial Black Rice
1/8 Cup minced Salted Plum
1 tbs rice wine vinager
2 1/2 cups water

Throw it all in the rice cooker and cook.