Save your appetite because this recipe for a Sweet & Spicy Tofu Sushi Bowl will have you going back for seconds! This is a twist on a Buddha Bowl, which is one of the most re-created recipes online. You may remember my Spicy Tofu Buddha Bowl from last summer. There are infinite ways to create your own bowl so let’s get into it.
For this recipe, I was inspired by a tuna roll, without the fish. For the bowl, you will use cooked brown rice, cooked edamame beans, chopped purple cabbage, grated carrot, chopped red pepper, nori flakes and sweet and sour tofu which you learn how to make below.
While I was making my post for How To Make Vegan Sushi, we were thinking about how delicious this would be if it was a bowl, and it is!
To create your sweet and spicy tofu, you are going to dice your tofu into 1-inch cubes. Add them to a medium bowl and add your cornstarch and salt and pepper to taste. Be sure to coat your tofu evenly and shake off any of the cornstarch excesses. If you use softer tofu, you will notice that it will begin to crumble during this process.
Over a medium pan, fry your tofu cubes until each side is browned. While they are frying, combine your soya sauce, maple strup, garlic cloves, ginger, apple cider vinegar and sriracha to a second pan and bring to boil.
While your tofu is frying and your sauce is boiling, grab a small bowl and mix together cornstarch with water. Pour the mixture into your sauce and whisk until it’s combined. This is going to thicken your sauce. Once you have your desired consistency and your tofu is finished, add it to the sauce and thoroughly coat it.
Scroll below for a full list of ingredients and instructions to making your own Sweet & Spicy Tofu Sushi Bowl. If you’re looking for more rice bowl inspiration, check out my entire list of vegan rice bowl recipes.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintSweet & Spicy Tofu Sushi Bowl
Save your appetite because this recipe for a Sweet & Spicy Tofu Sushi Bowl will have you going back for seconds! This is a twist on a Buddha Bowl, which is one of the most re-created recipes online.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Rice Bowls
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
For the Bowl:
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2 cups cooked brown rice
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1 cup cooked edamame beans
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1 cup chopped purple cabbage
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1 cup grated carrot
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1 cup chopped red pepper
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1 cup nori flakes
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Sweet and Sour tofu
For the Sweet and Spicy Tofu:
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1 Block extra firm tofu, drained and pressed or frozen and thawed
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1/3 cup cornstarch
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Salt and pepper
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2 tbsp vegetable oil
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¼ cup soya sauce or tamari for gluten-free
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1/3 cup maple syrup
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3 cloves garlic, finely minced
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1 tbsp fresh grated ginger
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1 tbsp apple cider vinegar
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1-3 tbsp siracha (depending on how spicy you like it)
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2 tbsp cornstarch
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2 tbsp water
Instructions
- Dice tofu into 1-inch cubes. Add to a medium bowl with cornstarch and salt and pepper. Toss well to coat and shake off excess.
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Heat oil in a pan over medium heat and fry tofu cubes until all sides are browned (about 4-5 minutes) Alternatively you may use an air fryer for this step.
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Meanwhile in a saucepan combine soya sauce, maple syrup, garlic cloves, ginger, apple cider vinegar and sriracha (or any hot sauce you prefer) and bring to a boil.
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In a small bowl or glass, mix together 2 tbsp of cornstarch with 2 tbsp water. Pour mixture into the sauce and whisk until combined. Continue to cook until the sauce thickens (2-3 minutes).
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Add tofu cubes to the sauce and stir until thoroughly coated.
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Assemble the bowl by placing rice in the bottom and tofu, and ¼ cup of veggies and nori on top.
