A sweet, spicy, and tangy Asian barbecue sauce with baked tofu, fresh pineapple, and veggies served over rice.
I’ve been making these Asian tofu bowls for years. I love the tangy and spicy Asian barbecue sauce – so good on anything! Add in some sweet, fresh pineapple and baked tofu along with some healthy, colorful veggies and you have a delicious, balanced meal!
Feel free to switch up the veggies based on what’s in season. My favorite veggies in this bowl are roasted cauliflower with some sauteed onions and bell peppers, but I’ve also had great results with roasted broccoli or cabbage, or sauteed zucchini.
How to Make Asian Tofu Bowls
There are a lot of steps, but they’re all simple. First, preheat the oven to 425 F. Then prep the ingredients: cut the tofu into cubes, cut the cauliflower into florets (or buy pre-cut cauliflower), slice the onion and bell peppers, and cut the pineapple up into chunks. Then start the rice. I have a rice cooker that I use to make all my rice, but you can also just follow the package directions.
Place the tofu cubes on a lightly greased foil-covered baking sheet. Bake for 25 to 35 minutes until light golden brown. Then put the cauliflower florets on another lightly greased foil-covered baking sheet. Sprinkle with salt and bake for 20 to 30 minutes.
Next mix together all of the sauce ingredients in a small saucepan and heat over medium-low. Cook for about 20 minutes until the sauce is the consistency of barbecue sauce, stirring every minute or two.
Then cook the onions and bell peppers. Heat a large nonstick skillet over medium heat. Add the vegetable oil and then the onion. Saute for about 3 minutes. Then add the bell peppers and saute for another 5 minutes.
Finally, put the bowls together. I like to put the rice on the bottom, top with the veggies, then add the tofu and pineapple and drizzle with the barbecue sauce.
If you try this recipe for Asian Tofu Bowls, leave a review and a comment below and let me know how you liked them! Looking for more tofu recipes? Try this Tofu with Peanut Sauce, Tofu Bibimbap, or Tofu Tikka Masala.
Asian Tofu Bowls
- 1 cup white rice measured dry, cooked
- 14 oz block of tofu
- 1 head cauliflower
- 1 large onion
- 1 tablespoon vegetable oil
- 2 bell peppers
- Fresh pineapple chunks or half a pineapple cut into chunks
- Sesame seeds optional
- Salt to taste
Asian Barbecue Sauce
- 1/4 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup rice vinegar
- 1 tablespoon white miso paste
- 1 teaspoon garlic paste or minced garlic
- 1 teaspoon ginger paste or grated ginger
- 1 tablespoon maple syrup
- 1/4 teaspoon red pepper flakes
- Preheat the oven to 425 degrees F.
- Cut up all of the ingredients. Cut the tofu into cubes. Cut a head of cauliflower into florets. Slice up the onion and the bell peppers. Then cut up the pineapple into chunks.
- Cook the rice according to package directions.
- Place the tofu cubes on a lightly greased foil-covered baking sheet. Bake for 25 to 35 minutes.
- Put the cauliflower on a lightly greased foil-covered baking sheet. Sprinkle with salt and roast for 20 to 30 minutes until cooked through.
- While the cauliflower and tofu are baking, mix all of the sauce ingredients together in a small saucepan and heat over medium-low for 20 minutes, stirring occasionally. The mixture will reduce considerably and should be the consistency of barbecue sauce.
- Heat a large nonstick skillet over medium heat. Add the vegetable oil and then the onion and saute for about 3 minutes, stirring occasionally. Then add the bell peppers and saute for another 5 minutes.
- Then assemble the bowls with rice, roasted cauliflower, baked tofu, the onion/pepper mix, and fresh pineapple. Drizzle the sauce on top. Sprinkle with sesame seeds if desired.