Tofu Stir-Fry with Pomegranate Glaze

Name: Tofu Stir-Fry with Pomegranate Glaze
Cook time: 14 min
Yield: 4 servings
Ingredients: 240 g quick-cooking rice cooked according to package directions; 450 g extra-firm tofu pressed briefly and cut into 2 cm cubes; 10 g cornstarch; 3 g fine salt; 0.5 g black pepper freshly ground; 20 ml olive oil; 150 g red bell pepper thinly sliced; 200 g zucchini halved lengthwise and sliced into half-moons; 100 g red onion thinly sliced; 10 ml olive oil; 10 g garlic minced; 8 g fresh ginger grated; 10 g cornstarch; 45 ml pomegranate molasses; 30 ml soy sauce; 15 ml honey; 15 ml lemon juice freshly squeezed; 45 ml water; 3 g fine salt; 0.5 g black pepper freshly ground; 120 g baby spinach; 10 g flat-leaf parsley chopped; 10 g toasted sesame seeds

This Mediterranean-inspired stir-fry uses quick-seared tofu and fast-cooking vegetables so everything finishes within 30 minutes. Pomegranate molasses gives the sauce a glossy sweet-tart edge, while lemon and herbs keep the dish fresh rather than heavy.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

240 g quick-cooking rice cooked according to package directions
450 g extra-firm tofu pressed briefly and cut into 2 cm cubes
10 g cornstarch
3 g fine salt
0.5 g black pepper freshly ground
20 ml olive oil
150 g red bell pepper thinly sliced
200 g zucchini halved lengthwise and sliced into half-moons
100 g red onion thinly sliced
10 ml olive oil
10 g garlic minced
8 g fresh ginger grated
10 g cornstarch
45 ml pomegranate molasses
30 ml soy sauce
15 ml honey
15 ml lemon juice freshly squeezed
45 ml water
3 g fine salt
0.5 g black pepper freshly ground
120 g baby spinach
10 g flat-leaf parsley chopped
10 g toasted sesame seeds

Instructions

Cook the rice first so it is ready when the stir-fry finishes. Use the package directions for 240 g quick-cooking rice; it should be hot and tender when the main dish is done. Rice is fluffy and ready to serve.
In a medium bowl, toss the tofu with 10 g cornstarch, 3 g salt, and 0.5 g black pepper until evenly coated. Tofu looks lightly dusted and no dry cornstarch remains in the bowl.
Heat 20 ml olive oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer and cook, turning occasionally, until golden on 2 to 3 sides, about 6 to 8 minutes. Tofu is crisped and browned at the edges.
Add the bell pepper, zucchini, and red onion with the remaining 10 ml olive oil and cook, stirring often, for 3 to 4 minutes until the vegetables are crisp-tender and lightly browned in spots. Vegetables are still bright but starting to soften.
Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Garlic smells fragrant but has not browned.
In a small bowl, whisk together the pomegranate molasses, soy sauce, honey, lemon juice, water, and the remaining 10 g cornstarch, plus the remaining 3 g salt and 0.5 g black pepper. Pour the sauce into the skillet and toss to coat. Cook for 1 to 2 minutes until glossy and slightly thickened. The glaze coats the tofu and vegetables in a shiny, spoonable layer.
Add the spinach and toss just until wilted, about 30 seconds. Off the heat, mix in the parsley. Spinach collapses into the sauce but stays green.
Serve the stir-fry over the rice and finish with toasted sesame seeds, if using. Each plate has sauced tofu, vegetables, and rice with a final sesame garnish.