Pomegranate Tofu Stir-fry

Pomegranate Tofu Stir-fry

Stir-fry is my go-to meal when short on time or inspiration. However, this dish is different in that even thought it was created on a particularly busy day with a lot of hungry mouths waiting to be fed, inspiration was found in some juicy pomegranates that I spotted sitting in the fruit bowl. I decided to make my own pomegranate juice to create a stir-fry sauce that is full of flavour, and adds pleasantly sweet and sour tones to the whole dish. If you want to save even more time, store-bought pomegranate juice works just as well in this meal.

I like coating tofu pieces in flour and frying them in oil to get them golden and crispy before proceeding with making the rest of this dish. Once the sauce is mixed and tofu fried, the remainder of the meal comes together fast. I’m partial to using beautiful green broccoli and earthy mushrooms for even more substance, as they go really well with everything else that's going on in this meal. Give it a try and let me know if you come up with any other veggie combinations that taste great here.



Pomegranate Tofu Stir-fry

Pomegranate Tofu Stir-fry


Makes 4 servings

Prep time

Active time:

Total time:

How it's made

Note: Cut tofu into ⅓ inch strips and put between two paper towels, then place something heavy on them, like an encyclopedia, for 1 hour.


1 package (350g) extra firm tofu, cubed


Place in a bowl and coat tofu with flour.

3 tbsp flour

3 tbsp sesame oil


Heat in a pan over medium-high heat. Add tofu pieces and fry, turning frequently, until they are golden on all sides. Remove from the pan and place on a plate covered with paper towel.



½ cup pomegranate juice


Place in a bowl and mix. Set aside.

¼ cup soy sauce

2 tbsp maple syrup

1 tbsp rice vinegar

1 tsp chili sauce



2 cloves garlic, minced


Place in the hot pan where the tofu was cooked. Cook for 30 seconds, until fragrant.

1 tsp ginger, minced

4 cups broccoli


Add and cook for 3 minutes. Now add the sauce and cook until broccoli becomes soft, about 7 more minutes.

3 cups mushrooms


Add mushrooms and fried tofu and cook for another 5 minutes. Remove from heat and serve over rice or rice noodles.

Helpful tips

This stir-fry can be stored in the fridge for 3 days. To reheat, place in a pan and heat over medium heat until warm. I like to scoop this stir-fry over Jasmine rice, or rice noodles like in the pictures above.