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Pomegranate Glazed Tofu Recipe

Pomegranate Glazed Tofu

This Pomegranate Glazed Tofu balances tart fruit, savory soy, and gentle heat in a glossy, clingy glaze. Crisp-edged tofu and jewel-toned sauce create a bold yet approachable plant-based dish perfect for weeknight dinners or meal prep bowls.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Asian-inspired, vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu pressed and cubed
  • 1/2 cup pomegranate juice
  • 1 –2 tablespoons pomegranate molasses
  • 2 tablespoons soy sauce or tamari
  • 2 cloves garlic minced
  • 1 teaspoon rice vinegar
  • 1 –2 teaspoons brown sugar or agave
  • 1 –2 teaspoons chili garlic sauce or sriracha
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons neutral oil
  • Salt and black pepper to taste
  • Optional: pomegranate arils and chopped parsley for garnish

Method
 

  1. Press tofu for at least 20 minutes, then cut into even cubes and pat dry.
  2. Preheat the oven to 425°F or heat a skillet over medium-high with oil.
  3. Arrange tofu on a lined sheet pan or add to the hot skillet and cook until golden and crisp on most sides.
  4. Whisk pomegranate juice, molasses, soy sauce, garlic, vinegar, sweetener, and chili sauce in a bowl.
  5. Pour sauce into a pan and bring to a gentle boil, then stir in the cornstarch slurry.
  6. Cook the glaze until thick, glossy, and able to coat the back of a spoon.
  7. Toss crisp tofu with the glaze until evenly lacquered.
  8. Taste and adjust seasoning with salt, soy, or a splash of juice before serving.

Notes

Extra-firm tofu works best for crisp edges and a tender center. Adjust sweetness or acidity in small spoonfuls while glazing to keep balance. For best texture, store sauce and tofu separately and combine only when reheating or serving.