International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Sweet & Sour Pomegranate Tofu

4 servings


  • 2 tablespoons canola oil
  • 1 cup chopped onions
  • 3 cloves minced garlic
  • 1 tablespoon minced gingeroot
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1/2 cup walnuts, ground to a coarse powder
  • 2 teaspoons sugar
  • 2 1/2 teaspoons pomegranates, syrup (can be found in an Iranian food store)
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • 1/2 cup water
  • 1/4 cup water
  • 1 16 oz. package firm Chinese-style tofu, cut into 1-inch cubes
  • 1/2 cup frozen or fresh peas, defrosted
  • Chopped fresh cilantro
1. Saute onion in hot oil in large skillet until richly browned, but not burned, 8 to 12 minutes, stirring often.
(If necessary sprinkle a little water to keep the onions from burning.)
Stir in garlic and gingerroot.
Add turmeric, cumin and 1/4 cup water.
Cover and cook 3 to 5 minutes.
Remove from heat.

2. Process onion-garlic mixture, walnuts, and 1/2 cup water in a food processor until thick and creamy, adding a little extra water if mixture is too thick.
Remove to a medium bowl and add sugar, pomegranate syrup, salt and red pepper.
Mix well and transfer to the same skillet.

3. Bring mixture to a simmer.
Add tofu and peas.
Simmer, covered, 5 to 7 minutes.
During this time, uncover once and gently turn the tofu pieces.
Taste and adjust the salt and cayenne.
Serve garnished with cilantro.

Best served with plain steamed Basmati rice