Sweet and Sour Tofu Bowl

Serving Size 4

Prep Time 10 mins

Cook Time 35 mins

Difficulty Easy

Ingredients

Created by: This Savory Vegan 

FOR THE TOFU:

1 block Nasoya Super Firm Tofu, drained & patted dry

2 tablespoons corn starch

2 bell peppers, chopped

1 yellow onion, sliced

2 tablespoons olive oil

FOR THE SAUCE:

1/4 cup low sodium soy sauce

1/4 cup sweet chili sauce

1/4 cup apple juice

1 tablespoon sesame oil

1 tablespoon ketchup

1 tablespoon rice vinegar

2 cloves garlic, minced

1 jalapeno, sliced in rounds

FOR SERVING:

2 cups cooked rice

Sesame seeds

2 green onions, diced

Preparation

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Use your hands to break apart the tofu into bite-sized pieces and place in a bowl. Add the corn starch and toss to coat the tofu. Transfer the tofu to one half of the baking sheet. Add the bell peppers and onions to the other side of the baking sheet. Drizzle everything with oil and toss. Place in the oven for 30 minutes, flipping halfway.
  3. Meanwhile, add all of the sauce ingredients to a saucepan and bring to a boil. Lower the heat and simmer for 5 minutes, or until it reduces. Remove from the heat.
  4. Pull the baking sheet out of the oven and pour the sauce over the tofu. Toss to coat and place back in the oven for 3-5 minutes, or until the sauce is bubbly – be sure to keep an eye on it so the sauce doesn’t burn. Remove from the oven.
  5. To serve, add rice to each bowl and top with veggies, tofu, sesame seeds and green onions.

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