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Sweet and Sour Tofu Bowl

This Sweet and Sour Tofu Bowl is quick to make, packs a punch of flavour and nutrition all in one! Swap out ingredients based on what you have on hand!

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Want a super tasty, spicy af and easy recipe for a midweek meal? This one has got you covered. 

We used our homemade kimchi (recipe for THAT will be coming soon) that has a healthy kick of spice and everything nice for a healthy belly. This bowl is a winner. Let me know if you make it!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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bowl of tofu, broccoli, peanuts with wooden chopsticks on top by teri ann-carty

Sweet and Sour Tofu Bowl

This Sweet and Sour Tofu Bowl is quick to make, packs a punch of flavour and nutrition all in one! Swap out ingredients based on what you have on hand!
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Servings: 1
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • oven

Ingredients

BOWL INGREDIENTS

  • 1 cup cooked brown rice
  • ½ cup kimchi
  • 1 brick extra firm tofu
  • 1 small head broccoli
  • 2 tbsp EVOO
  • salt and pepper to taste
  • 2 green onions
  • 2 tbsp shelled unsalted peanuts
  • 1 tsp sesame seeds

SAUCE INGREDIENTS

  • 2 tsp cornstarch + 2 tsp water
  • 2 tbsp olive oil
  • ½ tsp chilli flakes
  • 1 tbsp ginger minced
  • 2 garlic cloves minced
  • ⅓ cup unseasoned rice vinegar
  • ½ cup water
  • 2 tbsp vegan sriracha
  • 2 tbsp low sodium tamari
  • 2 tbsp maple syrup
US Customary - Metric

Instructions

  • Preheat the oven to 400 F (convection if you have it).
  • Cut broccoli into florets. Arrange on a baking sheet and drizzle with olive oil. Sprinkle it with salt and pepper.
  • Cut tofu into bite sized cubes and dry with a paper towel. Arrange on a separate baking sheet, drizzle with oil, toss to coat, and sprinkle with salt and pepper.
  • Put both baking sheets in the oven for 10 minutes, remove and flip the florets and the tofu and return to the oven for 10 more minutes.
  • In a small bowl, whisk cornstarch and 2 tsp of water and set aside.
  • Warm a small saucepan and add olive oil. Add the garlic, ginger, and chilli flakes, and sauce until fragrant.
  • Add all remaining ingredients and bring to a boil.
  • Simmer for about 7 minutes and then whisk in the cornstarch slurry.
  • Reduce heat to low and allow to thicken slightly and then add the tofu to the pan and toss to coat.
  • Compose your bowl. I added rice first, then kimchi, arranged broccoli, then tofu. I added in any remaining sauce on top and garnished with sliced green onion, peanuts and sesame seeds.

Nutrition

Serving: 1bowl | Calories: 1520kcal | Carbohydrates: 141g | Protein: 64g | Fat: 84g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 51g | Sodium: 3473mg | Potassium: 3314mg | Fiber: 25g | Sugar: 42g | Vitamin A: 4420IU | Vitamin C: 569mg | Calcium: 578mg | Iron: 14mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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