Step 1

Cut the tofu into 1-inch cubes and season with a rounded 1/4 teaspoon of the salt, then let drain on a double layer of paper towels or a clean non-terry dish towel for 10 to 15 minutes.

Step 2

Meanwhile, in a small bowl, combine the remaining 1/2 teaspoon salt, 3 tablespoons of the water, the pomegranate molasses, soy sauce, and sriracha. Taste and add the brown sugar, starting with 1 1/2 teaspoons, to create a tart sweetness; the amount you use will depend on the flavor of the molasses and your own palate. For more heat, add more sriracha, 1/2 teaspoon at a time. Aim for a tangy-savory-spicy dance of flavors. Set the sauce aside. In another small bowl, stir together the cornstarch and remaining 1 1/2 teaspoons water and set aside.

Step 3

In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the canola oil. Meanwhile, use paper towel to blot excess moisture from the tofu. When the oil shimmers, add the tofu and cook for 5 to 6 minutes, turning frequently to brown on two or three sides. Remove from the pan and set aside on a plate.

Step 4

Add the mushrooms to the hot skillet and cook for 2 minutes, until slightly shrunken, a bit browned, and glistening. Swirl in the remaining 1 1/2 tablespoons canola oil, add the shallot and garlic, and stir-fry for about 30 seconds, until fragrant. Add the chiles and stir-fry for about 1 minute, until slightly softened. Return the tofu to the pan and cook for about 2 minutes, until hot.

Step 5

Stir the sauce and add to the pan, combining it with the vegetables. Cook at a vigorous boil for 1 minute, stirring, until slightly thickened. Give the cornstarch slurry a stir, pour into the pan, and cook, stirring, for 20 to 30 seconds to thicken the sauce and coat the tofu and vegetables.

Step 6

Transfer everything to a deep plate or shallow bowl and serve.