Sesame Pomegranate Tofu and Broccoli
Pomegranate juice adds a tangy sweetness to the sauce for this vegan tofu and broccoli bowl. Serve on a bed of rice or enjoy on its own.
Makes 2 Servings
- 1 block extra firm tofu, pressed
- 1 head broccoli, cut into florets
- 3 tablespoons sesame oil, divided
- ⅓ cup soy sauce
- ⅓ cup Red Crown Pomegranate Juice (Original or With Pulp)
- ¼ cup agave syrup
- 3 tablespoons rice wine vinegar
- 1 tablespoons sriracha
- 4 cloves garlic, chopped
- 1 inch ginger, grated
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds, plus more for serving
- rice for serving
- green onions for serving
- pomegranate seeds for serving
After pressing the tofu, preheat oven to 400 °F.
Arrange broccoli on one side of a parchment-lined baking sheet. Drizzle with 1 tablespoon sesame oil. Toss to coat.
Cut tofu into cubes. Place tofu on other side of sheet pan and toss with 1 tablespoon of sesame oil to coat. Arrange in single layer.
Bake tofu and broccoli for 15 minutes.
In a medium mixing bowl, whisk together remaining sesame oil, soy sauce, Red Crown Pomegranate Juice, agave, rice wine vinegar, sriracha, garlic and ginger.
Whisk in cornstarch until completely dissolved. Add sesame seeds.
Once done baking, toss broccoli and tofu in sauce. Toss to coat.
Return baking sheet to oven and bake for 5 minutes.
Remove, stir and bake again for 4 to 5 minutes.
Serve with rice, pomegranate seeds, green onion and sesame seeds.