Sticky Pomegranate-Ginger Tofu Over Rice
- Active Time: 20 minutes
- Total Time: 20 minutes
- 1 cup Basmati Rice (White)
- 1 teaspoon Kosher Salt
- 11⁄4 cups Water
- 2 packages Firm Tofu (extra firm tofu is ok too)
- 5 Green Onions (finely chopped, reserve some for serving)
- 1 clove Garlic (minced)
- 1 Tablespoon Fresh Ginger (about 1” knob, finely minced)
- 1⁄4 teaspoon Black Pepper
- 1 Tablespoon Sesame Oil
- 1⁄3 cup Soy Sauce (or tamari)
- 1⁄3 cup Pomegranate Juice (about 3 ounces)
- 3 Tablespoons Hoisin Sauce
- 3 Tablespoons Honey
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Red Pepper Flakes (optional, to taste)
- 1 English Cucumber
- 1 Pomegranate (remove seeds, for serving)
- 1 Tablespoon White Sesame Seeds (for garnish)
GLUTEN FREE:use tamari, which is GF soy sauce, and be sure your hoisin sauce is GF, if you can’t find that see the next sub listed
HOISIN SAUCE:use 1 additional teaspoon of honey and 2 teaspoons of 5 spice powder. You could also use pomegranate molasses or oyster sauce too
TOFU:tempeh would do well in this sauce. Or a roasted vegetable medley like cauliflower, squash, carrots, and/or brussels
POMEGRANATE JUICE:orange juice or apple juice
RICE VINEGAR:apple cider vinegar or red wine vinegar
HONEY:maple syrup, agave or brown sugar
SESAME OIL:canola, vegetable, peanut or other mild oil
WHITE RICE:brown rice, quinoa or serve over noodles. Or, serve over lettuces for a salad version
CUCUMBER:steamed broccoli or green beans make a nice side dish as well
PESCATARIAN:this sauce is lovely over shrimp, grilled salmon or halibut, or sautéed sole or cod
KIDS CORNER:not sure it’s needed! You could leave the sauce on the side if that’s a problem. Or, roast their favorite veggies to dip in the sauce.
*if making the shaking squash this week, you can double the rice and eat it with both dishes*
Combine the rice, salt and water in a small pot with a fitted lid. Bring to a boil over high heat, then stir well and reduce to low. Cover. Steam for 16 minutes or until the rice is tender and water is absorbed. Turn off the heat and let it sit until you’re ready to serve.
Remove from package and pat dry. Cut each into rectangles or triangles as desired. We usually like to slice into pieces that are about ½” thick to pick up lots of the delicious sauce.
Mince the green onions (both green and white part - everything except for the roots!) and reserve a Tablespoon or so for garnish. Peel and mince the garlic. Mince the ginger. You can keep the skin on the ginger if it’s soft, but peel it off with a spoon or peeler if it is dry and papery. Alternatively, both ginger and garlic can be grated on a microplane grater if that is easier.
Add the sesame oil to a nonstick pan over medium-high heat. Add the minced items and sauté for about 1 minute. Push them off to the side and add the tofu pieces. Cook on each side for about 2-3 minutes or until they are a little golden brown, adjusting the heat as needed.
Meanwhile, combine the soy sauce, pomegranate juice, hoisin sauce, honey, rice vinegar and red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, whisking occasionally, until the sauce thickens and reduces by about 1/3. Remove from the heat.
Pour the sauce over the tofu in the pan once it’s been seared and simmer for about 2 minutes, turning to coat and let it thicken even more.
7CUCUMBERS + POMEGRANATE
Slice cucumber into thin rounds. Peel it first if needed or just wash the skin if it’s a thin skin, unwaxed version.
Remove the pomegranate seeds from the skin using your preferred method. Set aside for garnish.
Serve the tofu and sauce over bowls of rice topped with additional green onions, pomegranate seeds, and sesame seeds. Serve the cucumbers on the side of the bowl.