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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!!!

woman pouring homemade granola from a glass jar into a white bowl

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!
5 from 1 vote
Print Pin Rate
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

Nutrition Facts
Sweet and Sour Tofu Bowl
Serving Size
 
1 bowl
Amount per Serving
Calories
1520
% Daily Value*
Fat
 
84
g
129
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
15
g
Monounsaturated Fat
 
51
g
Sodium
 
3473
mg
151
%
Potassium
 
3314
mg
95
%
Carbohydrates
 
141
g
47
%
Fiber
 
25
g
104
%
Sugar
 
42
g
47
%
Protein
 
64
g
128
%
Vitamin A
 
4420
IU
88
%
Vitamin C
 
569
mg
690
%
Calcium
 
578
mg
58
%
Iron
 
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.

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

2 Responses

  1. 5 stars
    This Sweet and Sour Bowl was delicious. My Grandson was doing some paving for me. I told him I’d made him some lunch. You can imagine his face when I told him what it was, and he said he only tried it because it was me who made it. Well he absolutely loved it, said he’d changed his mind about tofu. Another great recipe from you. About to make the banana cookies with salt and chocolate as the grandson is here today again. I don’t think he will be screwing up his nose at those. Hope he leaves a couple for me. Oh well, double batch.

    Reply

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