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These Sweet & Sour Tofu Bowls feature saucy tofu flavored with lime juice and chili sauce, spicy green curry hummus, and chili-roasted sweet potato slices. It’s super flavorful and requires less than 40 minutes to prepare!

Sweet & Sour Tofu Bowls

Whether you are looking for a healthy meal to enjoy after the holidays or just want a quick protein-packed Buddha bowl, I have got you covered.

⭐️ Why You Should Try It

  • It’s nourishing and SO flavorful! The sweet and sour tofu balances so well with the creamy hummus and the spicy sweet potatoes.
  • It packs 17g of protein per serving!
  • It’s versatile: You can serve the tofu with your favorite grain like white rice, quinoa, or even buckwheat groats!
  • Karen said: “The tofu came out perfect, great recipe. The seemingly small touch of half a teaspoon green curry in the hummus is the secret that makes this bowl great.”
Sweet & Sour Tofu Bowls

🥣 How to Make It

Roasted Sweet Potatoes

We start by slicing our sweet potato into thin slices, lightly brushing with oil, and sprinkling with a good pinch of salt and ground chili for spiciness. 12-15 minutes in the oven, and we get perfectly tender, slightly crispy sweet potato slices!

Sweet & Sour Tofu Bowls

Sweet & Sour Tofu

Now, onto the tofu! Preparing the tofu takes about 25 minutes:

  1. Cut firm tofu into cubes and coat it with cornstarch.
  2. Then, shallow-fry until golden brown in a non-stick skillet. The crust will allow the tofu to absorb all the sauce flavors.
  3. Coat with the sauce, and enjoy!

For the sauce, we have lime juice for the sourness, coconut sugar for sweetness, and sweet chili sauce for spiciness. You can make your own sweet chili sauce, or buy one online, or at Asian stores. I recommend going with the Cholimex or Chin-Su brands if you buy it.


To add extra protein, flavor, and healthy fats, I added a generous dollop of hummus flavored with green curry paste, giving it a delicate lemongrass and green chili flavor!

To assemble the bowls, pour a dollop of the green curry hummus into a plate. Add the cooked rice, roasted sweet potato slices, and sweet and sour tofu. Garnish with fresh herbs, avocado slices, and a drizzle of toasted sesame oil for a nutty flavor. Enjoy!

Sweet & Sour Tofu Bowls


Which type of tofu works best for this recipe?

For the best results, use medium or firm tofu.

What can I substitute for the sweet chili sauce?

Sriracha makes a great substitute for sweet chili sauce. Since it’s a bit spicier, I recommend using just 1 tablespoon instead of 2.

Can I prepare the tofu ahead of time?

The tofu is best prepared just before serving.

These Sweet & Sour Tofu Bowls are easy, filling, packed with flavor, and high in protein. It’s so good I had these three times last week!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Sweet & Sour Tofu Bowls
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Sweet & Sour Tofu Bowls

Sweet & Sour Tofu Bowls

5 from 2 votes
Author: Thomas Pagot
Healthy and filling plant-based bowls with saucy sweet and sour tofu, chili-roasted sweet potatoes, and green curry hummus!
Prep Time : 30 minutes
Cook Time : 15 minutes
Total Time : 45 minutes
Servings 2 bowls
Calories 497 kcal



Green Curry Hummus

Roasted Sweet Potatoes

The Rest

  • 2 cups cooked rice (or your favorite grains)
  • greens, avocado, cucumber


  • If you use sweet potatoes, prepare them before the tofu. I also recommend cooking the rice, noodles, or your favorite grain before cooking the tofu.


  • Heat the 3 tbsp of oil in a large non-stick skillet over medium heat. In the meantime, add the cornstarch to a deep plate and toss the tofu cubes with the cornstarch. Slightly shake to remove excess cornstarch.
  • Transfer the coated tofu to the skillet and fry on each side for 4-5 minutes or until slightly golden brown and crispy. Once the tofu cubes are golden on each side, transfer to a plate lined with parchment paper to remove excess oil.
  • Clean your skillet with a kitchen paper towel to remove the remaining oil.
  • In a small bowl, combine the water, lime juice, sweet chili sauce, coconut sugar, and soy sauce. Add the tofu back to the skillet, pour in the sauce, and cook over medium heat for about 5 minutes, stirring regularly to coat the tofu with the sauce. Once the tofu is coated and the sauce has thickened, remove from heat.

Sweet Potatoes

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Arrange the sweet potato slices on the baking sheet and brush with oil on both sides. Sprinkle with salt and chili and roast for 12-15 minutes or until tender.

Green Curry Hummus

  • Combine the hummus, green curry paste, and maple syrup in a small bowl. Keep the toasted sesame oil to use as a topping later.

To Assemble

  • Prepare two deep plates or bowls. Add a generous dollop (about 1/4 cup) of hummus on the side of the bowl and drizzle with toasted sesame oil. Add the cooked rice, roasted sweet potato slices, sweet and sour tofu, and top with cucumber, a few slices of avocado, fresh mint, and your favorite greens. Enjoy immediately!


Calories are just an estimate and can vary depending on the hummus used, the weight of the sweet potato, etc. 


Serving: 1 bowl (without rice) | Calories: 497 kcal | Carbohydrates: 37 g | Protein: 16.9 g | Fat: 26.4 g | Fiber: 7.6 g | Sugar: 19.3 g
Course : Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
I made this for dinner. Very tasty!

5 stars
The tofu came out perfect, great recipe. The seemingly small touch of half a teaspoon green curry in the hummus is the secret that makes this bowl great.