I know I’m not the only blogger out there wishing they were in Fresno, California for the POM Wonderful Harvest Tour. Seriously, how much fun does it sound? I can’t wait to live vicariously through the bloggers there and learn all about one of my favorite fruits – pomegranates!
I played out my pomegranate desires through dinner tonight. Similar to the Pomegranate Glazed Mahi Mahi I made in my early blogging days, I made pomegranate glazed tofu tonight.
I seasoned my pressed tofu slices with dried ginger and a pinch of salt then seared on a hot non-stick skillet. (I didn’t oil the skillet, but you’ll need to if it’s stainless steel). I brushed the glaze on each seared side, then seared it in a touch more. For the glaze:
- 1/2 cup POM Pomegranate Kiwi Juice (sent to me by POM Wonderful that I reviewed here)
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon maple syrup
- 1/2 teaspoon dried ginger
I was a bit impatient with dinner, so this was more like a loose sauce as opposed to a glaze, however if you let the sauce reduce a bit it will get nice and glazey. 
Serve on a bed of greens (my choice: arugula) and drizzle more of the sauce over the whole thing. Voila!
Now to go with dinner I decided it was past time I tried a squash I have seen numerous bloggers rave about. The other day I learned from Heather that Kabocha and Buttercup Squash are one and the same. I instantaneously found the elusive kabocha under it’s alias at my nearby grocery store. Tonight I simply sliced it and roasted it (misted with EVOO and sprinkled with kosher salt) at 425 degrees for 20 minutes.
So is this krazy kabocha worth all the kraze? (Please excuse my “k”s, I have a problem with alliteration, I’m well aware).
I’d have to say….yes. I mean I’m not freaking out and doing backflips over it, but it was quite good. It isn’t as sweet as the butternut (in my opinion), but the texture is so creamy and delicious. I can definitely see myself using this over and over again, in both savory and sweet applications.
What kinds of foods have you been introduced to through blogging?
For me I’ve tried spaghetti squash (love!), acorn squash (meh) and kabocha squash (love!). Those are just some squashes! I’ve also tried grains like wheat berries, barley, couscous, sweet brown rice, steel cut oats, oat bran…so much more. I don’t think you even want me to continue into produce!
LOL I read your tweet about kabocha and I was thinking of the drink kombucha! hahaa
I love squash too. It’s so good!!!!
The tofu looks incredible. I still have to try kabocha; I’m glad you were honest about it being very good but not mind-blowing. I still want to try it–but I think I’ll prefer the sweetness of butternut
the pom glaze sounds so yummy! i think the best thing i was introduced to thru blogging is almond butter!
Gah, almond butter! How could I forget!? Maybe I forgot because I just ran out of my last jar of TJ’s raw AB and I’m sadly without now.
OMGGGGGGGGGG TOFU ANDDDDDDDD SQUASH?! looks sooo bomb girl, so bomb!
photosynthesis: carbion dioxide + water –light(energy)—-> glucose (sugar) + oxygen gas
LOL if someone hadn’t seen your post they’d be all like “what the heck is this chick on?? Is this a spammer?” hahhaa
Well, blogs have made me try a lot of foods.Like pumpkin puree, almond butter, tofu, strange combinations of foods that I would never think of trying. I love that aspect of blogging
this looks delicious! great recipe
OH my gosh – I love your POM glaze. I am so making your mahi mahi recipe when I get home.
So glad you tried the kabocha. Someone told me it’s not the same as buttercup. So confused, but so good none the less. In fact, I’d do a backflip for some right now.
Foods I’ve been introduced to through blogging? 2 of my most favorites: kabocha and oat bran!
That looks yummy.
Well, the most recent adventure was OATMEAL 
I need to try this on tofu. I’ve already recreated your Pom Mahi Mahi before, so I am sure I will LOVE it on tofu as well.
Have a great day lovely lady!
They are?! I thought those two squashes looked similar! Good! I’ve been looking everywhere for Kabocha, but could only find Buttercup. Now, the dilemma is solved! Thanks!
Oh gosh, pretty much anything I’ve eaten the past several months came from another blog, ha ha. My life has been so much more interesting since being introduced to the blog world, thank goodness!
Ok, so I’ve seen this squash everywhere. Must.try.soon.
Some things I’ve tried because of seeing them in the blog world: almond butter, PB2, spaghetti squash, oat bran, and PB Puffins (OMGosh, YUM). Just to name a few
I just bought some tofu today, you’ve inspired me. I’m nervous because I’ve never made it before but I’m gonna give it a whirl!
The amazingness of kabocha depends on how ripe it is… if it’s perfectly ripe it tastes like a sweet potato. AWESOME. If it’s not ripe it’s still pretty good