Asian Tofu Bowls
A sweet, spicy, and tangy Asian barbecue sauce with baked tofu, fresh pineapple, and veggies served over rice.
Servings: 4 servings
Ingredients
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
Instructions
- 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.