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Asian Tofu Bowls
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5 from 4 votes

Asian Tofu Bowls

A sweet, spicy, and tangy Asian barbecue sauce with baked tofu, fresh pineapple, and veggies served over rice.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Author: Danielle Howard


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.