Smoky Pomegranate Tofu With Coconut Rice Recipe

Name: Smoky Pomegranate Tofu With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the BBQ sauce; 1 cup shallots, minced; 1 Tablespoons peanut oil; 2 cloves garlic, minced; a couple of sprays fresh black pepper; 1/2 tsp chinese 5 spice powder; 2 cups veggie broth; 6 oz. can of tomato paste; 2 Tablespoons creamy natural peanut butter; 2 Tablespoons pomegranate molasses; 2 Tablespoons tamari; 1/4 cup maple syrup; 1 teaspoon hot sauce (or more to taste); 1 teaspoon liquid smoke; For the tofu; 2 pounds tofu, drained and pressed, cut width-wise into 8ths; 2 tablespoons peanut oil; 1 tablespoons tamari; For garnish; 1/2 cup pomegranate seeds; For the rice:; 2 cups jasmine rice, washed; 1 can (13.5 oz.) coconut milk; 1 cup water; a cinnamon stick; 1/4 tsp salt; finely grated zest of 1 lime; 1/2 cup unsweetened shredded coconut

Servings: persons

For the BBQ sauce
1 cup shallots, minced
1 Tablespoons peanut oil
2 cloves garlic, minced
a couple of sprays fresh black pepper
1/2 tsp chinese 5 spice powder
2 cups veggie broth
6 oz. can of tomato paste
2 Tablespoons creamy natural peanut butter
2 Tablespoons pomegranate molasses
2 Tablespoons tamari
1/4 cup maple syrup
1 teaspoon hot sauce (or more to taste)
1 teaspoon liquid smoke
For the tofu
2 pounds tofu, drained and pressed, cut width-wise into 8ths
2 tablespoons peanut oil
1 tablespoons tamari
For garnish
1/2 cup pomegranate seeds
For the rice:
2 cups jasmine rice, washed
1 can (13.5 oz.) coconut milk
1 cup water
a cinnamon stick
1/4 tsp salt
finely grated zest of 1 lime
1/2 cup unsweetened shredded coconut

1
Preheat oven to 350. In a 9x18 (preferably glass or ceramic) baking pan, dredge the tofu in peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 minutes more. Meanwhile, prepare the sauce.
2
In a saucepan over medium heat, saute the shallots in 1 tablespoon peanut oil for about 5 minutes, add garlic and five spice powder, saute 1 minute more. Add veggie broth and bring to a simmer. Add the rest of the ingredients (except for the pomegranate seeds) and bring to a boil. Lower heat to simmer for 15-20 minutes, stirring frequently.
3
At this point your tofu should be baked. Pour the sauce over the tofu, covering all over. Return to oven and bake 15 minutes more. Remove from oven. Serve with coconut rice and garnish with pomegranate seeds.
4
For the rice:
5
Add rice, milk, water salt and cinnamon stick to a sauce pot and bring to a boil. Lower heat, cover pot and simmer 20 minutes. Add lime zest and stir with a fork. Remove from heat, cover and let sit 10 more minutes. Meanwhile prepare the shredded coconut.
6
Heat a skillet over low-medium heat. Add the coconut and toast, turning frequently, for about 3 minutes, or until coconut is brown and toasty.
7
Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconut over each serving.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the BBQ sauce, 1 cup shallots, minced, 1 Tablespoons peanut oil, 2 cloves garlic, minced, and more.

Yes, Smoky Pomegranate Tofu With Coconut Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Pomegranate Tofu With Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions