Make our Sweet + Sour Tofu

Punchy, tangy and sweet. Here's how we make our new tofu dish. 

Our Sweet + Sour Tofu bowl is packed with miso glazed tofu and fresh veg, coated in a sticky sweet and sour sauce with sesame rice, toasted cashews and juicy pineapple. Try making it at home by following our easy recipe.

Ingredients (Serves 4)

Tofu:

250g tofu

2 tsp tamari

2 tsp red miso

½ tsp garlic puree

½ tsp ginger puree

Sauce:

⅔ cup pineapple juice

1 ½  tbsp applesauce

½  tsp garlic puree

1 tsp ginger

1 tbsp tomato paste

1 tbsp tamari

⅓ cup water

½ tsp arrowroot

Rice:

200g brown rice, cooked

1 spring onion, chopped

1 tbsp coriander, chopped

¼ tsp sesame oil

⅛ tsp salt

Veg:

½ head broccoli, chopped

1 green pepper, chopped

1 yellow pepper, chopped

1 tsp sesame oil

Garnish:

¼ cup cashews, toasted

¼ cup pineapple, cubed

 

Method:

Tofu:

Drain tofu. Cut each block in half and press out excess water using kitchen paper. Then dice in 1.5 mm slices. Mix tamari, miso, garlic and ginger in a bowl. Whisk well. Coat tofu with marinade and let marinate for 20 minutes. Spread tofu on a lined baking tray and roast at 200˙C for 12 minutes.

Sauce:

Combine all sauce ingredients in saucepan and whisk. Bring to a boil and boil rapidly for 3-4 mins to reduce. In a bowl, whisk together arrowroot and water to make slurry, making sure there are no clumps. Add to saucepan, whilst continuing to whisk. Simmer for a final 2 minutes, then remove from heat.

Rice:

In a bowl, combine cooked rice with spring onions, coriander, salt and sesame oil.

Veg:

Add steamed broccoli, steamed peppers and fresh pineapple cubes to a bowl. Add sesame oil and a pinch of salt, and mix to combine.

Garnish:

Toast cashews and sesame seeds until golden, at 170˚C for 6 minutes.

To serve:

Add the rice to a bowl topped with your roasted tofu and sweet and sour sauce. Add your veg mix and top it all with toasted cashews and sesame seeds.