Sweet and Sour Tofu Bowls
Sweet and Sour Tofu Bowls
Ingredients
For the Crispy Tofu
- 1 extra-firm tofu, 14 to 16 ounce block, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sweet and Sour Sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sriracha, optional, for heat
- 1/4 cup water
- 1 tablespoon cornstarch
For the Zesty Cabbage Slaw
- 3 cups red cabbage, shredded
- 1 carrot, shredded
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Drizzle
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, adjust to taste
- 1 tablespoon lime juice
- 1 tablespoon water, or more, to thin
For Serving
- 4 cups cooked white rice
- 1/4 cup green onions, thinly sliced
- 1 jalapeño, thinly sliced, optional
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Prepare the Tofu: If not already pressed, press the extra-firm tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
⏱️ 10 min - 2
Make the Sweet and Sour Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, minced garlic, grated fresh ginger, sriracha (if using), 1/4 cup water, and 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Prepare the Zesty Cabbage Slaw: In a medium bowl, combine the shredded red cabbage and shredded carrot. In a separate small bowl, whisk together the lime juice, rice vinegar, sesame oil, granulated sugar, salt, and black pepper. Pour the dressing over the cabbage and carrot, tossing to combine. Set aside.
⏱️ 10 min - 4
Prepare the Creamy Drizzle: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and 1 tablespoon of water until smooth and pourable. Add more water if needed to reach desired consistency. Set aside.
⏱️ 3 min
- 5
Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy.
⏱️ 15 min
- 6
Sauce the Tofu: Once the tofu is crispy, give the prepared sweet and sour sauce a quick whisk again and pour it over the cooked tofu in the skillet. Stir gently to coat all the tofu pieces. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky.
⏱️ 5 min
- 7
Assemble the Bowls: Divide the cooked white rice among 4 serving bowls. Arrange the sauced sweet and sour tofu on one side of the rice and a generous portion of the zesty cabbage slaw on the other side. Drizzle the creamy sriracha mayo over the rice and tofu. Garnish each bowl with thinly sliced green onions, sliced jalapeño (if using), chopped fresh cilantro, and a sprinkle of black sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Tofu Bowls
Ingredients
For the Crispy Tofu
- 1 extra-firm tofu, 14 to 16 ounce block, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sweet and Sour Sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sriracha, optional, for heat
- 1/4 cup water
- 1 tablespoon cornstarch
For the Zesty Cabbage Slaw
- 3 cups red cabbage, shredded
- 1 carrot, shredded
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Drizzle
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, adjust to taste
- 1 tablespoon lime juice
- 1 tablespoon water, or more, to thin
For Serving
- 4 cups cooked white rice
- 1/4 cup green onions, thinly sliced
- 1 jalapeño, thinly sliced, optional
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Prepare the Tofu: If not already pressed, press the extra-firm tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
⏱️ 10 min - 2
Make the Sweet and Sour Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, minced garlic, grated fresh ginger, sriracha (if using), 1/4 cup water, and 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Prepare the Zesty Cabbage Slaw: In a medium bowl, combine the shredded red cabbage and shredded carrot. In a separate small bowl, whisk together the lime juice, rice vinegar, sesame oil, granulated sugar, salt, and black pepper. Pour the dressing over the cabbage and carrot, tossing to combine. Set aside.
⏱️ 10 min - 4
Prepare the Creamy Drizzle: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and 1 tablespoon of water until smooth and pourable. Add more water if needed to reach desired consistency. Set aside.
⏱️ 3 min - 5
Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy.
⏱️ 15 min - 6
Sauce the Tofu: Once the tofu is crispy, give the prepared sweet and sour sauce a quick whisk again and pour it over the cooked tofu in the skillet. Stir gently to coat all the tofu pieces. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky.
⏱️ 5 min - 7
Assemble the Bowls: Divide the cooked white rice among 4 serving bowls. Arrange the sauced sweet and sour tofu on one side of the rice and a generous portion of the zesty cabbage slaw on the other side. Drizzle the creamy sriracha mayo over the rice and tofu. Garnish each bowl with thinly sliced green onions, sliced jalapeño (if using), chopped fresh cilantro, and a sprinkle of black sesame seeds. Serve immediately.
⏱️ 5 min