Sweet & Sour Tofu Bowl
This is a lovely poke bowl of crispy sesame tofu, caramelised pineapple, roasted peppers, mangetout and rice, served with a sweet and sour sauce. I have served the sauce separately as it gives kids the option to dip in the sauce if they want to (whereas us adults are likely to just coat everything)!
Serves: 4 adults
Prep: 30 mins
Cooking Time: 30 mins
Ready In: 1hr
- 280g Firm Tofu, cubed
- 2 Red Peppers
- 150g Mangetout
- 1 Pineapple
- 1 tbsp Sesame Oil
- 1 tbsp LightBrown Sugar
- 1 tsp Cornflour
- 1 tbsp Water
- 1 tsp Miso Paste
- 300g Rice
For the sauce
- 2 tbsp Tomato Puree
- 150ml Pineapple Juice
- 150ml Water
- 2 tbsp Cornflour
- 1 tbsp Dark Soy Sauce
- 2 tbsp White Wine Vinegar
- 2 tbsp Light Brown Sugar
- Preheat the oven to 200C/ 180C Fan/ Gas 6.
- In a bowl mix the miso paste, 1tbsp water, sesame oil and cornflour together. Add the tofu, thoroughly coat in the sauce and then add to one side of a large roasting tin. Cut the peppers into large bite-size pieces, coat in a drizzle of olive oil and put in the middle of the roasting tin. Peel and core a fresh pineapple and cut into cubes. Mix in a bowl with 1tbsp soft light brown sugar. Add to the opposite side of the roasting tin. Pop the roasting tin in the oven for 30 minutes. Turn halfway through.
- Whilst the tofu, pineapple and peppers are cooking, cook your rice according to packet instructions, and steam your mangetout. Aim to have it ready for when the tofu is done so it can be served together.
- To make the sweet and sour sauce add the cornflour to a bowl and stir in a couple tbsp of the pineapple juice until you get a paste. Add in the remaining ingredients, and stir until smooth. Add to a saucepan, bring to the boil, and then simmer for about 5 minutes or until the sauce has gone thick and glossy.
- To serve, add everything to a plate or bowl in separate segments. Some people may pour their sauce all over but some (especially kids) may prefer to dip in the sauce instead.
Method
- Preheat the oven to 200C/ 180C Fan/ Gas 6.
- In a bowl mix the miso paste, 1tbsp water, sesame oil and cornflour together. Add the tofu, thoroughly coat in the sauce and then add to one side of a large roasting tin. Cut the peppers into large bite-size pieces, coat in a drizzle of olive oil and put in the middle of the roasting tin. Peel and core a fresh pineapple and cut into cubes. Mix in a bowl with 1tbsp soft light brown sugar. Add to the opposite side of the roasting tin. Pop the roasting tin in the oven for 30 minutes. Turn halfway through.
- Whilst the tofu, pineapple and peppers are cooking, cook your rice according to packet instructions, and steam your mangetout. Aim to have it ready for when the tofu is done so it can be served together.
- To make the sweet and sour sauce add the cornflour to a bowl and stir in a couple tbsp of the pineapple juice until you get a paste. Add in the remaining ingredients, and stir until smooth. Add to a saucepan, bring to the boil, and then simmer for about 5 minutes or until the sauce has gone thick and glossy.
- To serve, add everything to a plate or bowl in separate segments. Some people may pour their sauce all over but some (especially kids) may prefer to dip in the sauce instead.
Ingredients
- 280g Firm Tofu, cubed
- 2 Red Peppers
- 150g Mangetout
- 1 Pineapple
- 1 tbsp Sesame Oil
- 1 tbsp LightBrown Sugar
- 1 tsp Cornflour
- 1 tbsp Water
- 1 tsp Miso Paste
- 300g Rice
For the sauce
- 2 tbsp Tomato Puree
- 150ml Pineapple Juice
- 150ml Water
- 2 tbsp Cornflour
- 1 tbsp Dark Soy Sauce
- 2 tbsp White Wine Vinegar
- 2 tbsp Light Brown Sugar
Additional Information
I wouldn't recommend serving the tofu like this to under 12/18ms as its crispy and in cubes but you could modify and chop smaller/into thin strips. 😁 If you wanted to reduce the sugar further you could leave it off the pineapple too.
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