Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400g of extra-firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Heat 1 tablespoon of extra virgin olive oil in a large skillet or wok over medium-high heat, add the tofu cubes and stir-fry for 7-10 minutes until golden brown and crispy, then remove the tofu from the pan and set aside.

3. 3

   Add another 1 tablespoon of extra virgin olive oil to the same pan, then sauté 1 medium chopped yellow onion and 1 large chopped red bell pepper for 5 minutes until they begin to soften.

4. 4

   Stir in 4 minced garlic cloves and 2 chopped medium ripe tomatoes, cooking for an additional 3-4 minutes until the tomatoes start to break down and release their juices.

5. 5

   Return the crispy tofu to the pan and add 1 teaspoon of Lebanese seven-spice blend, 0.5 teaspoon of sumac, 2 tablespoons of fresh lemon juice, 1 tablespoon of pomegranate molasses, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

6. 6

   Toss all the ingredients together vigorously for 2 minutes to ensure the tofu and vegetables are thoroughly coated with the aromatic spices and savory sauces.

7. 7

   Remove the skillet from the heat and gently fold in 2 tablespoons of freshly chopped mint just before serving.