Sticky Pomegranate Glazed Tofu Stir-Fry
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This Sticky Pomegranate Glazed Tofu Stir-Fry is what vegan dreams are made of! It's so indulgent, so comforting and so versatile.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Chinese, Japanese
Servings 4
Calories 322 kcal
- 14 oz/380g of tofu cut into cubes extra firm tofu!
- 2 tbsp olive oil to fry the tofu
- For the cornflour coating:
- 5 tbsp of corn starch
- 1 tsp of Salt
- 1 tsp of garlic powder
- 1 tsp of onion powder
- For the pomegranate glaze:
- 1/3 cup/100g of Pomegranate Molasses
- 1 juice & zest of orange
- 2 tablespoons of maple syrup
- 1 tsp of tomato puree
- 1 tsp of harissa
- 1 lime zested and juiced
- 1/2 tsp of paprika
- 1 bay leaf
- 1/2 tsp of cumin
- 1/2 tsp of dried coriander
- 1/2 tsp of black pepper
- 1 tsp of sumac
- 1 garlic clove minced
- a handful of coriander chopped
- For the stir-fry veggies:
- 1/2 zucchini sliced
- 1/2 Carrot sliced thinley
- 1 red pepper sliced
- 1 onion sliced
In a bowl, stir together all the cornflour coating ingredients.
In a separate bowl, whisk together all the pomegranate glaze ingredients.
Prepare the desired vegetables by slicing them.
Coat the tofu cubes onto the cornflour mix, then pan-fry the cubes on all sides until golden.
Add the sliced vegetables of choice, the pomegranate glaze, and stir-fry for 5-6 minutes on medium heat.
Serve immediately on a bed of rice or noodles.
Store the leftovers in the fridge for up to 3 days.
Calories include vegetables and tofu.
Calories: 322kcal
Keyword glutenfree, Sticky, stirfry, tofu, vegan