Make our Sweet + Sour Tofu

Punchy, tangy and sweet. Here's how we make our new tofu dish. 

Our Sweet + Sour Tofu bowl is packed with miso glazed tofu and fresh veg, coated in a sticky sweet and sour sauce with sesame rice, toasted cashews and juicy pineapple. Try making it at home by following our easy recipe.

Ingredients (Serves 4)


250g tofu

2 tsp tamari

2 tsp red miso

½ tsp garlic puree

½ tsp ginger puree


⅔ cup pineapple juice

1 ½  tbsp applesauce

½  tsp garlic puree

1 tsp ginger

1 tbsp tomato paste

1 tbsp tamari

⅓ cup water

½ tsp arrowroot


200g brown rice, cooked

1 spring onion, chopped

1 tbsp coriander, chopped

¼ tsp sesame oil

⅛ tsp salt


½ head broccoli, chopped

1 green pepper, chopped

1 yellow pepper, chopped

1 tsp sesame oil


¼ cup cashews, toasted

¼ cup pineapple, cubed




Drain tofu. Cut each block in half and press out excess water using kitchen paper. Then dice in 1.5 mm slices. Mix tamari, miso, garlic and ginger in a bowl. Whisk well. Coat tofu with marinade and let marinate for 20 minutes. Spread tofu on a lined baking tray and roast at 200˙C for 12 minutes.


Combine all sauce ingredients in saucepan and whisk. Bring to a boil and boil rapidly for 3-4 mins to reduce. In a bowl, whisk together arrowroot and water to make slurry, making sure there are no clumps. Add to saucepan, whilst continuing to whisk. Simmer for a final 2 minutes, then remove from heat.


In a bowl, combine cooked rice with spring onions, coriander, salt and sesame oil.


Add steamed broccoli, steamed peppers and fresh pineapple cubes to a bowl. Add sesame oil and a pinch of salt, and mix to combine.


Toast cashews and sesame seeds until golden, at 170˚C for 6 minutes.

To serve:

Add the rice to a bowl topped with your roasted tofu and sweet and sour sauce. Add your veg mix and top it all with toasted cashews and sesame seeds.