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!
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
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.