Pomegranate Walnut Udon Stir-Fry
Delight your taste buds with this vibrant Pomegranate Walnut Udon Stir-Fry. This unique dish combines chewy udon noodles with fresh broccoli and bell peppers, all sautéed to perfection with golden, crispy tofu. The addition of toasted walnut oil infuses a rich flavor, while sweet maple syrup and juicy pomegranate seeds provide a surprising and satisfying burst of sweetness. Topped off with crunchy walnuts and fresh green onions, this dish is not only colorful but also packed with nutrition. It's perfect as a hearty lunch or a comforting dinner, and it's sure to impress your friends and family when you share it!
N/A
Servings
100
Calories
10
Ingredients
Ingredients
Dried Udon Noodles
10.25 ounces (Cooked according to package instructions.)
Broccoli
1 pound (Cut into small florets.)
Red Pepper
1 small (Diced.)
Toasted Walnut Oil
2 tablespoons (Divided, for sautéing.)
Extra-Firm Tofu
12 ounces (Drained and cubed.)
Garlic Cloves
2 (Minced.)
Chopped Walnuts
1/4 cup (Toasted, for extra flavor.)
Maple Syrup
1 tablespoon (For sweetness.)
Fresh Pomegranate Seeds
1 cup (For garnish and flavor.)
Green Onions
5 (Chopped, for garnish.)
Instructions
1
Bring a large pot of salted water to a boil. Add the dried udon noodles and cook for about 3 minutes until al dente. Then, add the broccoli florets and diced red pepper to the pot, simmering for an additional 2 minutes. Drain the mixture and set aside.
2
In a large skillet, heat 1 tablespoon of toasted walnut oil over medium heat. Add the cubed tofu and cook for approximately 10 minutes, turning occasionally until the tofu is golden brown and crispy on all sides.
3
Remove the skillet from heat and add the minced garlic to the tofu, stirring for 30 seconds or until the garlic becomes fragrant. Mix in the chopped walnuts, maple syrup, and remaining tablespoon of walnut oil, stirring until well combined.
4
In a large bowl, combine the cooked udon noodles with the tofu mixture. Gently fold in the fresh pomegranate seeds and chopped green onions, making sure everything is evenly distributed.
5
Serve immediately, garnishing with additional walnuts and green onions if desired.
Nutrition Information
5g
Fat
11.7g
Carbs
3.7g
Protein
1.3g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Pomegranate Walnut Udon Stir-Fry?
It is a vibrant and unique dish that combines chewy udon noodles, fresh broccoli, and red peppers with crispy golden tofu, toasted walnuts, and sweet pomegranate seeds.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses extra-firm tofu as the protein source and contains no meat products.
Is this stir-fry recipe vegan?
Yes, based on the ingredients list including tofu and maple syrup, this recipe is entirely plant-based and vegan-friendly.
What type of noodles are required?
The recipe calls for 10.25 ounces of dried udon noodles.
How long do the udon noodles need to boil?
The dried udon noodles should be boiled for approximately 3 minutes until they are al dente.
What vegetables are included in the stir-fry?
The dish includes one pound of broccoli cut into small florets and one small diced red pepper.
How do I prepare the tofu for this dish?
You should drain and cube 12 ounces of extra-firm tofu, then cook it in a skillet for about 10 minutes until golden brown and crispy.
What kind of oil is best for this recipe?
Toasted walnut oil is used to provide a rich, nutty flavor to the dish.
When do I add the broccoli and red pepper?
The vegetables should be added to the pot with the boiling noodles for the last 2 minutes of simmering.
How much garlic is used in the recipe?
The recipe requires two minced garlic cloves.
How long should I sauté the garlic?
Sauté the minced garlic for about 30 seconds until it becomes fragrant.
What provides the sweetness in the sauce?
The sweetness comes from one tablespoon of maple syrup and fresh pomegranate seeds.
How many pomegranate seeds are needed?
The recipe calls for one cup of fresh pomegranate seeds.
What type of nuts are used?
The recipe uses 1/4 cup of chopped, toasted walnuts.
How many green onions are used for garnish?
Five chopped green onions are used for both the mixture and as a garnish.
How many calories are in a serving?
Each serving contains approximately 100 calories.
What is the fat content per serving?
There are 5 grams of fat in each serving.
How many carbohydrates are in this dish?
The stir-fry contains 11.7 grams of carbohydrates per serving.
How much protein does this recipe provide?
Each serving provides 3.7 grams of protein.
What is the fiber content of this meal?
The dish contains 1.3 grams of fiber per serving.
How much sugar is in a serving?
Each serving contains 1.5 grams of sugar.
Can I substitute the walnut oil?
While walnut oil provides a specific flavor, you could use other toasted nut oils or a neutral oil, though the taste will vary.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and involves fast cooking steps like a 3-minute noodle boil.
Should the walnuts be toasted?
Yes, the recipe recommends using toasted chopped walnuts for extra flavor.
How do I serve the Pomegranate Walnut Udon Stir-Fry?
Serve it immediately, garnished with additional walnuts and green onions if desired.
What are the primary flavor profiles of this dish?
The dish offers a balance of savory tofu and garlic, nutty walnut oil, and sweet pomegranate and maple notes.
How many total ingredients are in this recipe?
There are 10 main ingredients listed for this stir-fry.
Is this recipe categorized under any specific cuisine?
It is tagged as Asian cuisine and is a fusion-style stir-fry.
Is the tofu pressed before cooking?
The recipe specifies that the tofu should be drained and cubed before being sautéed to a crispy texture.
What is the preparation for the red pepper?
The red pepper should be small and diced before being added to the pot.