Sweet and Spicy Tofu Bowl
Try this easy and flavorful high protein meal featuring umami-rich sweet and spicy tofu, roasted broccoli, and steamed rice.
Anyone who thinks tofu is bland and boring needs to try this sweet and spicy tofu! Tofu is a great vehicle for all your favorite sauces and flavors. This tofu has all the flavors: sweet, spicy, sour, salty, and umami. The saucy tofu is perfectly balanced by some simple roasted broccoli and steamed rice. This nourishing bowl is ready in under an hour for an easy and delicious lunch or dinner.
Key Ingredients
- Tofu ⟶ Super firm, extra firm, or frozen tofu (see “Tips for Success” for more details).
- Gochujang* ⟶ This is a Korean chili paste and is what makes the sauce spicy. Some contain wheat, so be sure to buy a gluten-free one if necessary.
- Tomato Paste ⟶ Adds umami and thickens the sauce. Tomato and gochujang are a perfect pair!
- Sugar ⟶ I prefer brown sugar but granulated sugar, coconut sugar, or maple syrup will work.
- Vinegar ⟶ The acidity helps balance the sweet and spicy flavors. Apple cider vinegar or rice vinegar work.
Tips for Success
Switch up the veg ⟶ Swap the broccoli for another roasted veggie like cauliflower, zucchini, Brussels sprouts, asparagus, green beans (adjust cooking time as needed).
Use super firm or extra firm tofu ⟶ Super firm tofu does not need to be pressed so it’s very convenient for stir fries and other recipes where you would need to press the tofu first. However, it’s not as common so if you can’t find super firm tofu, extra firm is your next best option. Extra firm tofu should still be pressed for 15-30 minutes. If you can only find firm tofu, press for 30-60 minutes.
OR use frozen and thawed tofu ⟶ Frozen tofu has a spongier, chewier texture. It’s also a convenient option since you can quickly squeeze the water out with your hands. You can do this with any type of tofu, though I prefer firm/extra firm – silken tofu will be softer whereas firm tofu is more chewy and less delicate. If you have time, double freeze your tofu for even better texture. BUT frozen tofu will be very dry once the water is pressed out, so you need to marinate the thawed tofu before you cook it.
To freeze tofu ⟶ I’m lazy and usually just throw the whole package of tofu in the freezer. But some people recommend pressing the tofu and then freezing, or cutting into pieces and then freezing. The texture will be a little denser, less spongy, and thawing will be quicker with these methods. You can play around to find a method that works for you.
To thaw tofu ⟶ It’s easiest to thaw the tofu overnight in the fridge. But if you’re short on time, you can microwave the tofu or boil it (out of its packaging).
To press thawed tofu ⟶ Just use your hands! Gently squeeze the tofu between your hands.
To marinate frozen tofu ⟶ Frozen tofu will soak up marinades and sauces easily after being pressed. For this recipe, the tofu will be coated in a very flavorful sauce, so the point of the marinate step is mainly to introduce some moisture back to the tofu. Tear or cut the tofu into chunks and place in a large bowl with about 1/2 cup of vegetable broth.
Sweet and Spicy Tofu FAQ
More Easy Tofu Mains
- Miso Braised Tofu
- Sweet and Sour Tofu
- Ankake Tofu
- Vegan Mapo Tofu
- Tofu and Eggplant Ginger Stir Fry
- Chili Sauce Tofu and Broccoli
If you make this sweet and spicy tofu bowl, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Sweet and Spicy Tofu Bowl
Ingredients
Tofu
- 1 lb extra firm tofu**1 pressed or frozen and thawed**2
- pinch of salt and pepper
- 3 tbsp potato starch
- 1 tbsp oil
Broccoli
- 1 head broccoli cut into florets
- 1 tbsp oil
- pinch of salt and pepper
Sauce
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 tbsp
gochujang* - 3 tbsp apple cider vinegar or rice vinegar
- 1 tbsp soy sauce
- ½ cup water
- 2 cloves garlic minced
- 1 tsp ginger minced
To Serve
- 2 servings of steamed rice
- 1 tbsp toasted sesame seeds
- 1 green onion sliced
Instructions
- Preheat oven to 425°F/215°C. Line a baking tray with parchment paper.
- Cut or tear tofu into chunks, then pat dry with a towel.If using frozen tofu: tear into chunks then marinate in ½ cup of vegetable broth for 5-10 minutes. The tofu should soak up the sauce easily.
- Place tofu in a mixing bowl and sprinkle some salt and pepper over. Sift potato starch on top and toss gently to coat the tofu.
- Drizzle oil over the tofu and toss to coat. Add tofu to one half of the baking sheet – try to space them out so the pieces aren't touching.
- Toss broccoli with salt, pepper, and oil. Spread out on the other half of the baking sheet.
- Bake the tofu and broccoli for 25-30 minutes, flipping halfway, until tofu is golden and crisp and broccoli is tender. Remove broccoli if it starts to burn.
- Combine all the sauce ingredients in a saucepan and place over medium heat. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Add baked tofu and stir until well coated in sauce. Turn off heat.
- To serve, add rice to a bowl and top with tofu and broccoli. Sprinkle with some toasted sesame seeds and green onions.
Notes
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