The Green Wood's Sweet and Sour Tofu Bowl

20 mins Prep Time

25 mins Cook Time

Written By

Robin Winship

Make The Green Wood's signature sweet and sour tofu bowl, comprised of smoky tofu, roasted sweet potato and cauliflower, avocado, kale and miso dressing. Eating beautiful, clean, real food is what The Green Wood is all about. Perfect for lunch or dinner, this bowl is vegan, but is delicious regardless of your dietary choices!

Ariel Coplan, chef at The Green Wood says, "Quality of tofu is important here. The Green Wood uses Ying Ying Organic Sweet and Sour tofu and we smoke it lightly, which gives a ton of depth of flavour. This version of our recipe is easy to make at home. Enjoy!"

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @eatgreenwood!

Ingredients

Sweet and Sour Tofu Bowl

1 pack firm tofu, cut into 1 inch cubes
Sweet and sour sauce, to taste
1/2 cup cauliflower, cut into small florets
1/2 cup sweet potato, cut into 1 inch cubes
1 tsp sesame seeds
2 candy stripe beets, thinly sliced
1/2 cup chickpeas
Equal parts baby spinach and baby kale (as much as you like)
Avocado, halved and sliced
Wafu dressing (recipe below)
1 green onion, thinly sliced
Olive oil
Salt
Freshly ground black pepper

Miso Dressing

1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sugar
2 tbsp miso paste
1 tbsp toasted white sesame seeds (ground)

Directions

Sweet and Sour Tofu Bowl

8 Steps

Step 1

Combine miso, sesame oil, sesame seeds, black pepper, sugar and rice vinegar in a small mixing bowl and whisk all together.
Step 2

Preheat oven to 400 degrees Fahrenheit. Toss cubed sweet potato in olive oil, salt and pepper, pour out onto baking tray lined with parchment paper and bake for roughly 20 minutes or until tender. Checking every 8 minutes or so, moving the sweet potatoes around with a wooden spoon. Do the same with the cauliflower florets, keeping them separate.
Step 3

Place the tofu cubes in a small bowl with as much sweet and sour sauce as you desire. Set aside to marinate for 10 minutes.
Step 4

Grill tofu cubes on a BBQ or grill pan.
Step 5

Once cooked through and tender, let cauliflower and sweet potato cool, as well as tofu cubes.
Step 6

Toss kale and spinach with miso dressing.
Step 7

Build salad in layers, first adding sweet potato, tofu, cauliflower, shaved beets, chickpeas,
and lettuce. Keep layering and repeat until salad is built.
Step 8

Finish the salad with sesame seeds and green onions.