Pomegranate Crispy Tofu Rice Bowl

1. For the Rice, Tofu, and Vegetable Bowl: Heat the oven to 425ºF. Rinse the rice under cold water until the water runs mostly clear. Combine the drained rice with the water in a medium pot over high heat. Cover and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and let stand, covered, for at least 10 minutes or until ready to serve.
2. Cut the tofu into 1" squares and pat dry with a paper towel. Pour 3 tablespoons of the vegetable oil into a shallow dish. Add the cornstarch to a second shallow dish. Season the tofu with salt and pepper. Gently coat each piece in vegetable oil, followed by cornstarch. Place the tofu in a single layer on a parchment-lined baking sheet. Roast the tofu for 30 minutes on the top rack.
3. On a second baking sheet, toss the broccoli with the remaining oil, salt, and pepper. Roast for about 20 minutes, until the broccoli starts to char.
4. For the POMegranate Teriyaki: Combine the soy sauce, mirin, sake, POM Juice, brown sugar, ginger, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until sauce starts to thicken, about 15 minutes. Turn off the heat and let stand 5 to 10 minutes.
5. Fluff the rice with a fork. Divide among bowls.
6. Gently toss the tofu with the POMegranate Teriyaki sauce and arrange the tofu and broccoli over the rice. Add the POM Arils and any desired vegetable toppings, and garnish with cilantro and scallions.

Tip: Chicken thighs are a perfect swap for this dish. Drizzle 8 bone-in thighs with 2 tablespoons of oil, season them with salt and pepper, and place them on a foil-lined baking sheet. Roast for 35 minutes, until the internal temperature reaches 165ºF.