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Sweet and Sour Tofu

by Hannah Pemberton from Buddha Bowls

This sweet and sour tofu Buddha bowl recipe is the ideal midweek dinner if you're after something quick and comforting. It's packed with nutritious ingredients and bursting with flavour thanks to the delicious peanut butter, lime and ginger dressing.

From the book

Hannah Pemberton


Tofu often gets a bad rep, but, like so many things, it can be evil or wonderfully good depending on what you choose to do with it. Here, the tangy marinade seeps into the tofu, giving it a rich, lip-smacking flavour that is perfectly complemented by the powerful Bang Bang Dressing.

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For the bowl:
250g block firm tofu, drained, pressed and diced (see Cook's Note)
Vegetable oil
½ red pepper, cut into large chucnks
½ yellow pepper, cut into large chunks
4-5 Tenderstem broccoli stalks
200g cooked basmati rice (warm or cold)
A handful radishes, quartered
A few fresh coriander leaves
For the Bang Bang dressing:
150g peanut butter
1 garlic clove, finely chopped
1 thumb-sized piece of fresh ginger, peeled and minced
Juice of 1 lime
1 tbsp light soy sauce
1 tbsp maple syrup or honey
1 tbsp toasted sesame oil
50ml cold water
For the marinade:
3 tbsp light soy sauce
3 tbsp rice vinegar
3 tbsp agave syrup or runny honey
1 tbsp tomato ketchup

Essential kit

You will need: a food processor or blender.


Preheat your oven to 180°C (fan).

To make the marinade, mix the soy sauce, rice vinegar, agave or honey and ketchup in a bowl and add in the diced tofu. Set aside for at least an hour before cooking.

To make the dressing, blitz all the ingredients in a food processor or blender until almost smooth and store in the fridge until needed.

Lightly oil a baking tray and add the chopped peppers, tossing to coat lightly in the oil. Bake in the oven for 40 minutes until softened and starting to char around the edges, then remove and set aside.

Set your grill to its highest heat, then line a baking sheet with foil and lightly oil. Place the marinated tofu pieces on the foil and grill under the high heat for about 20 minutes, turning them occasionally when the edges start to really colour up.

Towards the end of cooking the peppers and tofu, simmer the broccoli stalks for 4–5 minutes until just cooked through, then drain.

Place the cooked rice in a serving bowl, followed by the hot tofu, broccoli, peppers, radishes and a few spoonfuls of the Bang Bang Dressing. Garnish with a few coriander leaves.

Cook's Note: to press tofu, simply press it between two plates, with a weight on top, to remove excess water.

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From the book: Buddha Bowls

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