Spicy Rice Pan with Tofu and Pomegranate Seeds

5 from 7 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 241 kcal


  • 1 piece Onion
  • 2 piece Garlic cloves
  • 125 g Snow peas
  • 200 g Tofu
  • 0,5 piece Pomegranate
  • 3 tbsp Vegetable oil
  • 1 pack Uncle Ben's Express Rice Basmati
  • Salt, pepper and paprika powder to taste


  • Peel the onion and garlic and cut into wedges. Briefly blanch the snow peas in salted water and cut the tofu into medium-sized cubes. Remove the seeds from the pomegranate.
  • Heat the oil in a large pan and fry the tofu until crispy on all sides. Add onions, garlic and sugar snap peas and fry everything over medium heat for another 3 minutes.
  • In between, loosen up the express rice and add it to the pan. Mix everything well and season with salt, pepper and paprika powder. When the rice is warm, arrange everything and sprinkle with pomegranate seeds.
  • Tip 4: Frozen peas can also be used instead of the sugar snap peas. If you like, you can easily add soy sauce to taste.


Serving: 100gCalories: 241kcalCarbohydrates: 3.8gProtein: 8.5gFat: 21.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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