I know that this sounds strange but it is a dish that I actually get cravings for and have to make pretty frequently. This recipe is in Vegan with a Vengeance.
For my local readers, Bloomingfoods carries Pomegranate Molasses. It is the "gourmet" section over by the cheese case.
The recipe makes a good amount of sauce and you can even double the tofu and still have enough.
I haven't tried it but I imagine that the sauce would be very good on grilled chicken as well.
1 pound tofu, drained and pressed and sliced into eighths* (or 2 pounds...there is enough sauce)
2 T canola or peanut oil
1 T soy sauce, tamari or shoyu (shoyu is my choice)
*I press tofu by putting the block in a pie pan, placing a plate or second pie pan on top and putting a heavy pot on top of the second plate. Let it sit about 30 minutes. Then, blot with paper towels and cut the tofu.
1 T canola or peanut oil
1 cup minced onions or shallots
2 cloves of garlic, minced
1/2 tsp Chinese five-spice powder (do not omit)
2 cups vegetable broth
1 6-oz can tomato paste
2 T all natural peanut (or other nut) butter (I use almond)
2 T pomegranate molasses
2 T soy sauce, tamari or shoyu
1/4 cup real maple syrup
1 tsp hot sauce
1 tsp liquid smoke
Preheat oven to 350. IN a 9X13 inch glass baking pan turn the tofu in the canola oil and soy sauce to coat on both sides. Bake for 15 minutes. Flip. Bake for 15 more minutes
In a 4 cup measure or a medium sized bowl, blend together vegetable broth, tomato paste, nut butter, pomegranate molasses, soy, maple syrup, and hot sauce. Set aside. In a saucepan over medium heat, saute the onions in the canola oil for about 5 minutes. Add garlic and five-spice powder and saute 1 minute more. Add the blended liquid ingredients and the liquid smoke and bring to a boil. Lower heat and simmer for about 15 minutes, stirring occasionally.
At this point, your tofu will probably be done baking. Pour all of the sauce over the tofu, return to the oven and bake 15 minutes more.
Serve with rice.