Pomegranate Teriyaki Tofu, For Real

Pan-fried Pomegranate Teriyaki Tofu, black rice and roasted baby bok choy with garlic, white pepper, sea salt and cashews.

This recipe for Pomegranate (perhaps) Teriyaki Tofu came to fruition on an evening where I was refusing to buy bottled Soy Vay sauces anymore. After making the well-whored out General Tso's sauce from Vegweb a few times, I knew I could put together a sauce at home.

Buy bottles of marinade for $4 OR throw one together at home on the cheap? I'm cheap!
Not only can you alter the flavors to what you like, but there's one less bottle hanging around my apartment.

I first made this recipe over a year ago with grilled tofu here. It's nothing out of this world, but I really like how simple and sweet it is. I was literally in my kitchen whisking in-house ingredients in a measuring cup, aiming for something tasty. I'm happy with it!

Alter it with more sweet, sour or spicy to your tastebuds, naturally. I added Pomegranate Glaze to my original recipe, but sometimes use fresh tangerine juice or simply leave out the fruity element. You can also use pomegranate molasses or syrup and it's equally good.

1/2 cup tamari or soy sauce
1/4 cup agave nectar (I prefer dark)
3 cloves of crushed garlic
1 tablespoon of freshly grated ginger
1 teaspoon sesame oil
1/2 tablespoon of peanut or other mild oil, such as canola
2 tablespoons sherry vinegar
1 teaspoon pomegranate glaze or syrup (or try 2 tablespoons of pure fruit juice)
1/4 teaspoon to 1 teaspoon+ of chili paste or a good dash of crushed red pepper flakes

Whisk together well. Use to marinade tofu, tempeh or seitan or add to stir fries. Bake, grill, pan fry (like above), enjoy!