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Savory Pomegranate Tofu

 Savory Pomegranate Tofu  is a spectacular special occasion dish with flavors of pomegranate and chipotle, and a presentation meant to impress!
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Course Main Course
Cuisine American
Servings 4

Equipment

  • tofu press
  • Frying Pan
  • Cookie Cutters (optional)
  • baking dish, oblong, 2 or 3 quart

Ingredients
  

  • 2 Packages Extra Firm Tofu 14. oz.
  • 1/4 cup Gluten Free Tamari Sauce
  • 1/4 cup Pomegranate Molasses
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 2 Tablespoons Chipotle Tabasco sauce
  • 1/2 cup cold water
  • 2 Tablespoons Cornstarch
  • 1/2 cup Pomegranate seeds optional
  • 1 Tablespoon Minced Garlic optional

Instructions
 

  • Press the tofu, preferably with a tofu press, to remove excess water. You will want to do this slowly with even pressure to avoid cracking the block of tofu.
  • Slice the pressed tofu, lengthwise down the center to create four rectangular pieces approximately 3" x 5" x 1."
  • Cut each of the four tofu pieces with a 4 " Heart shaped cookie cutter to create four tofu hearts. If the shape doesn't fit on the sides by a small amount, don't worry. It will not be noticeable when it is done. Reserve the trimmed tofu pieces for another use.
  • With a pointed skewer, pierce the top of the tofu across the surface. This will allow another avenue for the marinade to seep into the tofu.
  • Press a smaller cookie cutter in the center of each of the larger heart shapes. Handle gently because the heart shape can easily tear. Retain the smaller heart shapes. We'll cook those too.
  • Option: If you prefer, cut the tofu into cubes. approx. 1" x 1 or just use the small cutters.
  • Mix the gluten-free tamari, pomegranate molasses, balsamic vinegar, olive oil, and chipotle tabasco together in a shallow baking dish, that will allow all of the tofu pieces to lay flat. Place the tofu pieces flat in the marinade. If you have chosen to cut the tofu in cubes, you can use a large zip lock plastic bag instead.
  • Cover the dish and place it in the refrigerator.
  • Let the tofu marinate for at least an hour on each side. The longer the tofu is in the marinade the tastier it will be. Do not let the tofu marinate for longer than 48 hours.
  • Once the tofu is done marinating, heat 2 tablespoons of olive oil in a large skillet. Carefully place the tofu hearts in the oil to brown. About two minutes. When they reach a golden brown color, carefully turn each piece and brown the other side.
  • Combine the 1/2 cup of cold water with the cornstarch and mix until the cornstarch is fully dissolved. Add the cornstarch mixture to the remaining marinade and add it to the hot pan.
  • If you are using the optional garlic, add it to the pan now.
  • Stir the liquid until it thickens.
  • Add the tofu hearts back to the pan to heat.
  • Remove the Pomegranate Tofu from the pan.
  • Drizzle the tofu hearts with the sauce and garnish with pomegranate seeds. (optional)
  • Enjoy!
Keyword Pomegranate, Tofu