Sesame Pomegranate Tofu and Broccoli | Red Crown Pomegranate Juice
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.
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Cooking tools:
- Tofu press
- Grater
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 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 tablespoon 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
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