"Chicken" With Pomegranate, Silan (Date Syrup), and Lemon

Ever since I discovered this little trick, I think I've fallen in love with tofu all over again.

Suddenly, the texture is just right. The tofu has flavor! It has texture! There's actually something to sink your teeth into.

And that means you can make a festive dish that looks like chicken, coated in a tangy pomegranate, silan, and lemon sauce. It's right at home on a holiday table or at Friday night dinner.

What's the Trick?

Freeze the tofu, then thaw it.

Yep. That's it.

Here's why it works: freezing changes tofu's texture. As it thaws, it releases more liquid, leaving more room for sauce to soak into the tofu.

For this recipe, I decided to use silken tofu rather than regular firm tofu.

Freezing and thawing silken tofu firms it up and makes it much easier to handle, while keeping that lovely, tender texture.

The Vegan Lean-Up Challenge

A Few Tips for Pomegranate, Silan, and Lemon "Chicken"

As I mentioned, I used soft silken tofu that I'd frozen. You can absolutely use frozen regular tofu instead.

You don't have to freeze it. Regular, unfrozen tofu will work, but the texture won't be quite as fun. Your call.

To help the tofu hold on to all that flavor, I coated it in a thin layer of cornstarch. You can substitute all-purpose flour or another starch, such as tapioca starch.

I made a festive sauce that's perfect for Rosh Hashanah (the Jewish New Year). Feel free to play with the ingredients or amounts to suit your taste. But if you go off-script, you're on your own!

For a good balance of flavors, I used thick, dark soy sauce (regular works, too), a little silan for sweetness, pomegranate molasses for that holiday feel, and a little lemon for an extra tangy kick.

Nutrition Facts

One serving of pomegranate "chicken"—half the recipe—weighs 215 g (7.6 oz).

Each serving contains:

• 385 calories
• 30 g protein
• 28 g carbohydrates
• 17 g fat

"Chicken" With Pomegranate, Silan, and Lemon

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 servings

Calories 385 kcal

Ingredients

• 340 g (12 oz) silken tofu frozen
• 20 g (0.7 oz) cornstarch 2 tablespoons
• 20 ml (4 teaspoons) soy sauce 2–3 tablespoons
• 20 ml (4 teaspoons) silan 2–3 tablespoons
• 10 ml (2 teaspoons) pomegranate molasses 1 tablespoon
• 1 garlic clove, crushed

Instructions

1. Thaw the silken tofu completely in the refrigerator or microwave.

2. Preheat the oven to 180°C (350°F).

3. Remove the tofu from its package and drain off the liquid.

4. Use your hands to tear the tofu into big pieces. We're talking proper chunks here.

5. Don't worry if the tofu crumbles a little.

6. Pick up each piece and gently squeeze out a little more liquid, then place it in a dry bowl.

7. If you have loose tofu crumbles, gather them up and press them firmly together with your hand to form one piece.

8. Add the cornstarch to the dry bowl of tofu and toss thoroughly until the pieces are coated.

9. Place the tofu on a baking sheet and bake for about 20 minutes, until browned and crisp.

Make the Sauce

1. Add all the sauce ingredients—soy sauce, silan, garlic, and pomegranate molasses—to a skillet. Stir well and bring to a boil.

2. Add the tofu pieces to the skillet and stir until the tofu has absorbed all the sauce.

3. Transfer to a serving plate.

4. Sprinkle with a few pomegranate seeds and serve over rice.