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Tofu Poke Bowl

Crispy Tofu Poke Bowls Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup (200g) sushi rice
  • 1 block (14 to 16 oz) extra-firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 tbsp neutral oil
  • 1 small cucumber
  • 1 avocado
  • ½ cup frozen edamame, thawed
  • ¼ cup shredded carrot
  • ¼ cup shredded red cabbage
  • 2 scallions, thinly sliced
  • 1 tbsp sesame seeds
  • 2 tbsp mayonnaise (regular or vegan) plus 1 tsp sriracha (optional)

Method
 

  1. Rinse the sushi rice, add to a saucepan with 1¼ cups water, bring to a boil, cover, and simmer on low for 18 minutes. Let rest covered for 5 more minutes.
  2. Cut the tofu into ¾-inch cubes, press between paper towels for 10 minutes to remove excess moisture.
  3. Heat the neutral oil in a nonstick skillet over medium-high heat, add the tofu in a single layer, and sear without moving for 4 minutes. Flip and cook 3 to 4 minutes more, until crisp and golden on two sides.
  4. Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Take the skillet off the heat, pour the sauce over the hot tofu, and toss to coat.
  5. Divide the rice into two bowls, top with the saucy tofu, and arrange the cucumber, avocado, edamame, carrot, and red cabbage. Garnish with scallions, sesame seeds, and a drizzle of spicy mayo if using.

Notes

Leftovers keep best when the rice, tofu, and veggies are stored separately. For a quick weeknight, you can make the rice and tofu a day ahead and assemble just before eating. If you do not have sushi rice, short-grain or medium-grain rice will still give you a satisfying bowl.