The hardest part of this recipe was getting the seeds out of the pomegranates. Other than that, it was pretty easy, and very tasty. This recipe is reproduced from Vegetarian Times October 2006. The only change I made to the recipe was using sesame oil instead of walnut. Make sure to use lots of oil while browning the tofu.
Fun facts about pomegranates!
The Spanish city of Granada is named after the fruit, and pomegranates were
introduced to the New World by the Spanish in 1769.
The word 'grenade' comes from the French word for pomegranate, since a hand grenade resembles a mature fruit exploding and spreading its seeds.
Pomegranate juice is thickened and sweetened to become Grenadine syrup.
Ingredients
10 oz. dried udon noodles
1 lb. broccoli, cut into small florets (about 3 cups)
1 small red bell pepper, diced (about 1 cup)
2 Tbs. toasted walnut oil, divided
12 oz. extra-firm tofu, drained and cubed
2 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped walnuts
1 Tbs. maple syrup
1 cup fresh pomegranate seeds
5 green onions, white and green parts chopped (about 1/3 cup)
Directions
1. Cook noodles in boiling salted water 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
2. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook ten minutes, or until browned, turning occassionally. remove from heat, add garlic, and stir 30 seconds, or until garlic is fragrants. Stir in walnuts, maple syrup and remaining walnut oil.
3. Toss pasta mixture with tofu mixture, pomegranate seeds and green onions.
