Marinating tofu with hot sauce, pomegranate molasses and soy sauce adds a lot of flavor for filling a hot pita pocket. Pomegranate molasses can be found in middle eastern markets, or some supermarkets (or on-line). Sweet and sour and thick like honey, its a great flavor base for something that needs flavoring, like tofu! Make sure you toast your pitas - it makes all the difference.
Marinade:
2 Tbsp Tabasco or other favorite hot sauce
2 tsp cumin
1 tsp ground coriander
1 Tbsp pomegranate molasses
1 Tbsp soy sauce
2 cloves garlic, minced
1/4 cup olive oil
1 brick extra-firm tofu, drained, dried, and cubed to 1/2-inch
about 1 doz cherry tomatoes, halved
4 6-inch pita breads, halved
handful mixed salad greens
palmful of fresh basil leaves
Tahini sauce
Whisk together the marinade in a wide shallow casserole. Gently fold the tofu into the marinade and allow to sit about 30 minutes, folding once or twice.
Heat a non-stick skillet and tip the tofu and its marinade into the pan. Shake the pan to allow each tofu cube to settle onto the skillet, in a single layer. Fry for about 5 minutes, to brown one side very well, shaking fairly often. Salt and pepper generously - tofu needs all the flavor it can get.
Now here is the painstaking part - gently turn each cube over with tongs. You can stir them up, but I find that they can break apart, and your chances of browning both sides of each cube are reduced. I think it is worth the patience.
Allow the second side to brown well, and crisp up if possible. Again, shake the pan frequently.
The crispier the tofu, the better. While the tofu is browning, toast the pitas in a toaster oven, toaster of grill. When they are warm, open the pockets up and add some greens, followed by 5-6 tofu cubes, and 3-4 cherry halves. Repeat for the remaining pockets.
Serves pockets with basil leaves and tahini sauce.
Serves 4-6.
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