Recipes>Dinner Recipes
Sweet and Sour Tofu
by Hannah Pemberton from Buddha Bowls
Easy
This sweet and sour tofu Buddha bowl recipe is the ideal midweek dinner if you’re after something quick and comforting. It’s packed with nutritious ingredients and bursting with flavour thanks to the delicious peanut butter, lime and ginger dressing.
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From the book
Buddha Bowls
Hannah Pemberton
Buddha Bowls
Make delicious and nourishing Buddha Bowls at home
Creative recipes for every meal of the day
A simple formula of grain + green + protein
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Introduction
Tofu often gets a bad rep, but, like so many things, it can be evil or wonderfully good depending on what you choose to do with it. Here, the tangy marinade seeps into the tofu, giving it a rich, lip-smacking flavour that is perfectly complemented by the powerful Bang Bang Dressing.
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Ingredients
| For the bowl: | |
|---|---|
| 250g block | firm tofu, drained, pressed and diced (see Cook’s Note) |
| Vegetable oil | |
| ½ | red pepper, cut into large chucnks |
| ½ | yellow pepper, cut into large chunks |
| 4-5 | Tenderstem broccoli stalks |
| 200g | cooked basmati rice (warm or cold) |
| A handful | radishes, quartered |
| A few fresh coriander leaves | |
| For the Bang Bang dressing: | |
| 150g | peanut butter |
| 1 | garlic clove, finely chopped |
| 1 | thumb-sized piece of fresh ginger, peeled and minced |
| Juice of 1 lime | |
| 1 tbsp | light soy sauce |
| 1 tbsp | maple syrup or honey |
| 1 tbsp | toasted sesame oil |
| 50ml | cold water |
| For the marinade: | |
| 3 tbsp | light soy sauce |
| 3 tbsp | rice vinegar |
| 3 tbsp | agave syrup or runny honey |
| 1 tbsp | tomato ketchup |
Essential kit
You will need: a food processor or blender.
Method
Preheat your oven to 180°C (fan).
To make the marinade, mix the soy sauce, rice vinegar, agave or honey and ketchup in a bowl and add in the diced tofu. Set aside for at least an hour before cooking.
To make the dressing, blitz all the ingredients in a food processor or blender until almost smooth and store in the fridge until needed.
Lightly oil a baking tray and add the chopped peppers, tossing to coat lightly in the oil. Bake in the oven for 40 minutes until softened and starting to char around the edges, then remove and set aside.
Set your grill to its highest heat, then line a baking sheet with foil and lightly oil. Place the marinated tofu pieces on the foil and grill under the high heat for about 20 minutes, turning them occasionally when the edges start to really colour up.
Towards the end of cooking the peppers and tofu, simmer the broccoli stalks for 4–5 minutes until just cooked through, then drain.
Place the cooked rice in a serving bowl, followed by the hot tofu, broccoli, peppers, radishes and a few spoonfuls of the Bang Bang Dressing. Garnish with a few coriander leaves.
Cook’s Note: to press tofu, simply press it between two plates, with a weight on top, to remove excess water.
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Ingredients
Method
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