Sticky Pomegranate-Ginger Tofu Over Rice

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. I 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.

Slice cucumber into thin rounds. Peel 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.