Pomegranate-Glazed Tofu

Short description

A delightful plant-based entrée featuring tofu glazed in a sweet-tart pomegranate sauce—perfect for both weeknight dinners and festive gatherings.

Why You’ll Love This Recipe

• Vibrant flavor balance: The pomegranate glaze brings a refreshing sweetness and tang that elevates the tofu beautifully.

• Versatile and impressive: Works equally well as a standalone meal or a striking centerpiece.

• Simple yet elegant: Minimal fuss, maximum flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Extra-firm tofu

• Pomegranate juice or molasses

• Soy sauce

• Olive oil (or sesame oil for an Asian twist)

• Cornstarch (for thickening)

• Optional aromatics: garlic, ginger, chili, herbs, spices

• Optional toppings: pomegranate arils, sesame seeds, fresh herbs, chopped nuts

Directions

1. Press the tofu: Wrap tofu in paper towels or a clean kitchen towel and place a heavy object on top for 30–60 minutes to remove excess moisture.

2. Prepare the glaze: In a small saucepan, combine pomegranate juice or molasses, soy sauce, and aromatics. Bring to a gentle simmer, then stir in a cornstarch slurry to thicken. Remove from heat.

3. Cook the tofu:

   • Sheet-pan method: Toss tofu cubes (and vegetables if desired) with oil, roast at 200 °C (400 °F) for 20–30 minutes. Coat with glaze and return to the oven for 5–10 minutes until sticky.

   • Pan-seared method: Sear tofu slabs in a hot skillet until golden on both sides, then pour in the glaze and cook until thick and glossy.

4. Serve: Garnish with pomegranate seeds, sesame seeds, or fresh herbs.

Servings and timing

• Serves: 4

• Prep time: 15–20 minutes (excluding pressing time)

• Cooking time: 20–30 minutes

• Total time: 35–50 minutes

Variations

• Sheet-pan meal: Roast tofu alongside vegetables such as Brussels sprouts or broccoli.

• Tofu bites: Shape seasoned tofu into balls or nuggets before cooking, then glaze for a party-friendly option.

• Spicy-sweet: Add chili flakes or sriracha to the glaze for extra heat.

• Citrus twist: Mix a little orange or lemon juice into the glaze for a brighter flavor.

Storage/reheating

• Storage: Store cooled tofu in an airtight container in the refrigerator for up to 5 days.

• Reheating: Warm in a skillet or oven over low heat, adding a splash of water or extra glaze to prevent drying out.

FAQs

1. What type of tofu works best?

Extra-firm tofu holds its shape best for this recipe.

2. Can I use pomegranate juice instead of molasses?

Yes—juice can be thickened with cornstarch, while molasses offers a richer flavor.

3. How do I press tofu without a tofu press?

Wrap tofu in a towel and place something heavy, like a cast-iron pan, on top.

4. Can I make this ahead?

Yes—prepare the tofu and glaze separately, then combine and heat when ready to serve.

5. Can I add vegetables?

Absolutely—roasted vegetables pair beautifully with this dish.

6. What if my glaze isn’t thickening?

Simmer longer and ensure your cornstarch slurry is well mixed before adding.

7. Is it gluten-free?

Use tamari or a certified gluten-free soy sauce.

8. What do I serve it with?

Rice, quinoa, couscous, noodles, or roasted vegetables are great options.

9. Can I bake instead of fry?

Yes—baking is healthier and still produces crisp edges.

10. How do I reheat without drying out?

Add a little extra glaze or water and heat gently.

Conclusion

Pomegranate-glazed tofu is a vibrant, flavorful dish that’s both easy to prepare and visually stunning. Its sweet-tart profile pairs well with a variety of sides, making it perfect for both weeknight dinners and special occasions. Once you try it, you may find it becomes a regular feature on your menu

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