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Sticky Tofu Vegan Poke Bowl Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 tbsp neutral oil (vegetable or avocado)
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 to 2 tsp sriracha
  • 1 tbsp cornstarch
  • 2 cups cooked sushi rice, warm
  • 1 ripe avocado, sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup shelled edamame
  • 2 tbsp pickled ginger
  • 2 sheets nori snack, crumbled
  • 1 tsp furikake
  • 1 tsp black sesame seeds
  • 1 lime, cut into wedges (optional)

Method
 

  1. Pat tofu dry, cut into 1-inch cubes. Heat oil in a nonstick skillet over medium-high. Cook tofu in a single layer for 3-4 minutes per side until deeply golden all over, about 8-10 minutes total.
  2. Whisk soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and sriracha. Pour over tofu, sprinkle with cornstarch, and toss. Cook 30 seconds until sauce thickens into a glossy glaze, then remove from heat.
  3. Divide warm rice between bowls. Arrange avocado, cucumber, edamame, pickled ginger, and nori around the edge.
  4. Spoon glazed tofu into the center. Top with furikake and sesame seeds, add lime wedge if desired, and serve immediately.

Notes

For deeper flavor, marinate the tofu in the sauce (reserve the cornstarch) for up to 4 hours in the fridge before pan-frying. The glaze can be doubled if you like a saucier bowl.