Spicy sweet pomegranate tofu from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 153) by Andrea Nguyen

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Notes about this recipe

  • snoozermoose on July 04, 2022

    Pretty good, though not special enough for me to make again. Mine came out more saucy/liquidy than others pictured here.

  • jenmacgregor18 on March 10, 2022

    This is pretty quick and very good. I enjoyed the leftovers even more than the first serving. As it already has sriracha, I omitted the chiles and used up some red & green bell pepper I had. I had to steam saute the peppers for a few minutes to cook them, but otherwise made as directed.

  • TrishaCP on March 20, 2020

    We loved this recipe too. I used a red jalapeño (what I had) and it wasn’t too spicy.

  • Lepa on February 21, 2020

    I made this as written but omitted the chile because I didn't want it to be too hot for the children. Adults ate it with additional Sriracha on top. This was delicious - a hit with everyone. It was especially good with the turmeric coconut rice and coconut Brussels sprouts!

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