Prepare the tofu. Really dry the tofu with layers of paper towels placing a pan on top to help press moisture out. This takes a little time. I even set the tofu in the refrigerator several hours and change the paper towels.

Sauce in a medium sauce pan over medium heat, give a swirl of olive oil and saute garlic, and ginger. Once translucent add the remaining ingredients.. Cook over a medium heat, bring to a boil and reduce the sauce until it coats the back of a spoon. Taste and adjust for seasoning. Add salt & pepper and the butter.

Place al the seasoning mix in a small bowl. Stir well to incorporate. You will not use all this seasoning save  the extra in a small baggie. Season the tofu.

Preheat a cast iron skillet over medium heat.. Let heat for several minutes, test how hot the pan is by placing your hand over the top of the pan, obviously not touching. If you can feel the heat, then give a swirl  of olive oil. Add the tofu. Allow the tofu to get nice and brown before turning. Using a a spatula flip and turn the tofu. Every now and then feel the tofu to see if it is soft or getting firm. This may take a little time. When the tofu is nice and crisp, drizzle some of the sauce in the pan and swirl around. Serve immediately. Garnish with sliced green onion and pomegranate arils.

Serve with rice and vegetables of your choice.