Pomegranate Glazed Tofu

Tofu…. I have never been a fan. Just like any other food, if we have never eaten something when it is prepared properly, many of us are going to create a strong dislike for said product. All the times I can remember eating tofu, what comes to my mind is wet soggy dry wall. So because I have many vegetarian clients and friends I started a quest to make tofu taste great. So there are a few things that I have learned along this journey that I will share with you.

  • Dry out the tofu!!! Remove from the package and place on a plate lined with paper towels, place more paper towels on top and place something heavy on top. This helps remove some of the liquid. Change the paper towels a few times. Place in the refrigerator for several several hours, still just paper towels below and on top of the tofu, no plastic wrap.
  • Season, season, season. If you want that tofu to taste like something you must season it. Just like any other protein, if you are wanting to prepare an Asian inspire dish, use Asian seasonings, Latin, Vietnamese, Spanish you get my point. You can use tofu to replace any protein.
  • Cut into cubes, if you want that extra crispy tofu.
  • Crisp that tofu up. I have tried pan roasted in the oven, the air fryer and a hot cast iron skillet. My cooking method of choice is a hot cast iron skillet. I really like the crispy crunch edges it creates, and I can give that tofu a poke in the pan to see if it is still soft and need to cook longer as I am preparing the side to go with the tofu.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pomegranate Glazed Tofu

Pomegranate glazed tofu is a perfect holiday dish for your friends and family who are vegetarian.



1 block extra firm tofu


1 tablespoon coriander

1 tablespoon cumin

1 teaspoon cayenne

1 tablespoon sumac

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon sea salt

1 tablespoon coarse black pepper


1 clove garlic minced

1/2 inch piece ginger minced

1 cup orange juice

1/4 cup pomegranate molasses https://amzn.to/3c3NU4o

1/4 cup brown sugar

1/4 cup mango nectar

24 tablespoons soy sauce – start with 2 and add more as you taste the sauce  per your liking

1 tablespoon butter for finishing

pomegranate arils for garnish

slice green onion tops for garnish


Prepare the tofu. Really dry the tofu with layers of paper towels placing a pan on top to help press moisture out. This takes a little time. I even set the tofu in the refrigerator several hours and change the paper towels.

Sauce in a medium sauce pan over medium heat, give a swirl of olive oil and saute garlic, and ginger. Once translucent add the remaining ingredients.. Cook over a medium heat, bring to a boil and reduce the sauce until it coats the back of a spoon. Taste and adjust for seasoning. Add salt & pepper and the butter.

Place al the seasoning mix in a small bowl. Stir well to incorporate. You will not use all this seasoning save  the extra in a small baggie. Season the tofu.

Preheat a cast iron skillet over medium heat.. Let heat for several minutes, test how hot the pan is by placing your hand over the top of the pan, obviously not touching. If you can feel the heat, then give a swirl  of olive oil. Add the tofu. Allow the tofu to get nice and brown before turning. Using a a spatula flip and turn the tofu. Every now and then feel the tofu to see if it is soft or getting firm. This may take a little time. When the tofu is nice and crisp, drizzle some of the sauce in the pan and swirl around. Serve immediately. Garnish with sliced green onion and pomegranate arils.

Serve with rice and vegetables of your choice.


The flavor of the  spice rub and sauce is also great on salmon, shrimp, chicken and pork. I think this makes a great holiday dinner you can prepare tofu for the vegetarians in your group and choose a protein for the rest of your group making everyone happy.

  • Author: Chef Shelly