Silvia recommends using firm tofu, like the one made by Cauldron, which, she says, keeps its shape and has good texture. 

See more from Silvia here, and visit her website here.

• Cut the tofu into 4 steaks – or smaller strips for smaller portions – and drain it over a colander or sieve for 5-10 minutes gently pressing the top and sides to expel some of the soaking liquid. This will give more firmness to the tofu. Don’t take out too much moisture or it will dry and may break. 
• Meanwhile, warm the oil in a large non-stick frying pan.  Add the onion and cook it on a low heat for a couple of minutes. Then add the ginger, chilli and turmeric and sauté for a couple more minutes. 
• Add the tofu ‘steaks’ on the hot pan with the onion, searing each side for a couple of minutes over medium-high heat. 
• Mix the date syrup, pomegranate molasses and orange juice and pour it over the seared tofu, cover and cook for a further 5 minutes over low heat, turning it once.
• Serve the tofu topped with its cooking sauce, pomegranate seeds and fresh coriander or chives.