Ingredients

Main Ingredients

• 250g (9 oz) sweet potato, cut into small cubes
• 200g (7 oz) tofu, cubed
• 3 tbsp cornstarch
• Salt, to taste
• Pinch of chili flakes (optional)
• 1/2 cup of rice (any type: jasmine, basmati, or brown rice)

Sweet and Sour Sauce

• 3 tbsp olive oil
• 2 tbsp water
• 2 tbsp sweet chili sauce
• 1 tbsp cane sugar
• 1 tbsp soy sauce
• Juice of 1 lime
• Arugula leaves (for garnish)
• 1 tbsp sesame seeds

Instructions

Step 1: Prepare the Sweet Potato

1. Preheat your oven to 200°C (400°F).
2. Peel and cube the sweet potato into small, bite-sized pieces.
3. Place the sweet potato cubes on a baking tray, drizzle lightly with olive oil, and sprinkle with salt.
4. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the sweet potato is tender and golden brown on the edges.

Step 2: Cook the Rice

1. Rinse the rice thoroughly under cold water to remove excess starch.
2. In a medium saucepan, combine 1/2 cup of rice with 1 cup of water and a pinch of salt.
3. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Step 3: Prepare the Tofu

1. Pat the tofu dry with paper towels, pressing gently to remove any excess moisture.
2. Cut the tofu into small, bite-sized cubes.
3. Place the tofu in a bowl and sprinkle with cornstarch, salt, and a pinch of chili flakes if desired. Toss until all tofu pieces are well coated.
4. In a nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the tofu cubes in a single layer, being careful not to overcrowd the pan.
5. Sauté for 6-8 minutes, turning occasionally, until the tofu is crispy and golden on all sides. Remove from the skillet and set aside.

Step 4: Make the Sweet and Sour Sauce

1. In the same skillet, add 1 tablespoon of olive oil and the sweet chili sauce, water, and soy sauce.
2. Add the cane sugar and stir until the sugar has dissolved.
3. Squeeze the juice of one lime into the sauce, and simmer for 2-3 minutes until the sauce thickens slightly.
4. Return the crispy tofu to the skillet, tossing gently to coat it in the sweet and sour sauce.

Step 5: Assemble the Dish

1. Divide the cooked rice between two bowls or plates.
2. Arrange the roasted sweet potato cubes and the sweet and sour tofu on top of the rice.
3. Garnish with fresh arugula leaves and sprinkle with sesame seeds for extra flavor and crunch.
4. Serve warm with extra lime wedges on the side, if desired.

Nutrition Facts (Per Serving, Serves 2)

• Calories: 420
• Protein: 12g
• Carbohydrates: 56g
• Fats: 16g
• Fiber: 6g
• Sugars: 8g
• Sodium: 550mg

Frequently Asked Questions (FAQs)

Can I use a different type of tofu?

Yes, firm or extra-firm tofu works best for this recipe, as it holds up well during cooking and achieves a nice, crispy texture. Avoid using silken tofu, which is too delicate for pan-frying.

What can I use instead of sweet chili sauce?

If you don’t have sweet chili sauce, you can substitute it with a mixture of 1 tablespoon honey or maple syrup and 1 tablespoon hot sauce for a similar sweet-spicy balance.

Can I make this recipe gluten-free?

Yes, to make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.

Is there a substitute for cane sugar?

Yes, you can use brown sugar, coconut sugar, or honey in place of cane sugar, keeping in mind that it may slightly alter the taste.

Tips for Making the Perfect Sweet and Sour Tofu Bowl

1. Press the Tofu: Removing as much moisture as possible from the tofu will help it achieve a crispy texture. You can press it using a tofu press or by placing it between two plates with a weight on top for about 10 minutes.
2. Adjust the Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency. Conversely, add a splash of water to thin it out if needed.
3. Customize the Spice Level: Adjust the chili flakes or add a dash of hot sauce to increase the spice level according to your preference.
4. Serve with Greens: Arugula is a great garnish here, but you can also use spinach, kale, or any other leafy green. They add a fresh, peppery taste that complements the dish well.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tofu, rice, and sweet potato separate if possible to help retain their individual textures.
• Reheating: To reheat, microwave on medium heat until warmed through, or reheat the tofu and sweet potato in a skillet for a crispier texture.
• Freezing: While the tofu and sweet potato can be frozen separately, the texture of tofu may change slightly upon thawing. Freeze in an airtight container for up to 1 month, and allow to thaw in the fridge before reheating.

Conclusion

This Sweet and Sour Tofu with Roasted Sweet Potato and Rice is a fantastic way to enjoy a wholesome, plant-based meal that’s packed with flavors and nutrients. The tangy, sweet, and savory notes from the sauce pair perfectly with the crispy tofu, soft sweet potato, and fluffy rice. With its colorful presentation and delicious taste, this recipe is sure to become a favorite go-to dish! Whether you’re a tofu lover or just exploring plant-based dishes, this meal offers a delightful twist on traditional sweet and sour flavors.