Sweet And Sour Tofu Bowls

• total time: 18 minutes

Ingredients

sweet & sour tofu bowls are sticky, saucy, a little bit spicy, and taste like takeout but wayyy better🥢🥡🤤 there is a zesty cabbage slaw and banging sauce that make the meal 🍋🟩🌶

Cabbage slaw:

½ small red cabbage, thinly sliced

2 carrots, grated

Juice of 1 lime

1 tsp maple syrup

1 tsp sesame oil

Salt

Tofu:

1 block firm/extra-firm tofu

2–3 scallion stalks (white + green parts separated)

¼ cup low-sodium tamari or soy sauce

1 tbsp dark soy sauce (or oyster sauce)

3 tbsp maple syrup

2 tbsp miso paste, loosened with 1 tbsp warm water

2 tbsp rice vinegar

Juice of 1 lime

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp grated ginger

1 small garlic clove, grated

1½ tsp cornstarch

Sweet & spicy mayo:

¼ cup vegan mayo

1 tbsp vegan Greek yogurt (or more mayo)

1½ tbsp sriracha

1 tsp maple syrup

½ tsp sesame oil

½ tsp rice vinegar

Zest of 1 lime

For serving:

Sushi or jasmine rice

Jalapeño slices

Green scallions

Cilantro

Black sesame seeds

Directions

In a bowl, toss cabbage, carrot, lime juice, maple, sesame oil, and a pinch of salt. Chill while you prep the rest.

Boil tofu pieces in salted water for 5 min, then drain and pat dry. Whisk together tamari, dark soy, maple, miso (loosened with water), rice vinegar, lime juice, sriracha, sesame oil, ginger, garlic, and cornstarch. Slice off the white scallion stalks and sear them in a skillet until lightly charred (2–3 min). Add tofu and cook until golden and crisp (5–6 min). Lower heat, pour in sauce, and simmer, stirring, until thick and glossy (about 5 min).

Whisk mayo, yogurt, sriracha, maple, sesame oil, rice vinegar, and lime zest.

Serve rice topped with slaw, tofu, a drizzle of mayo, and garnishes.

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