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Tofu and Vegetable Poke Bowl

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 people 1x
  • Category: Vegan
  • Cuisine: Hawaiian

Description

A vegan version of the classic poke bowl with bright and savory flavors.


Ingredients

Units Scale
  • 7 ounces medium firm tofu
  • 1 serrano chili (finely chopped)
  • 1/3 English cucumber (chopped into bite size pieces)
  • 1 carrot (shredded)
  • 1 avocado (pitted and chopped bite size)
  • 1/2 small red bell pepper (chopped bite size)
  • 3 radishes (thinly sliced)
  • 2 1/2 cups cooked Japanese rice (room temperature)

Poke sauce:

  • 2 teaspoons ginger (grated)
  • 1 small shallot (thinly sliced)
  • 3 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1 1/2 tablespoon mirin
  • 2 teaspoons sesame oil
  • salt and pepper (to taste)

Instructions

  1. Wrap tofu in paper towel and set aside for a couple of minutes. Repeat one more time and set aside for a couple of minutes. This is to remove excess water.
  2. Slice tofu into bite size cubes and add to a plastic container. Set aside.
  3. Mix all the ingredients for the poke sauce in a bowl and pour over the tofu. Mix well and let marinate for 10 minutes.

Putting the poke bowl together:

  1. Divide rice among two bowls and top with vegetables and tofu (including the sauce). Serve.

Notes

Use extra firm tofu if you prefer a firmer texture.

Nutrition

  • Serving Size:
  • Calories: 710
  • Sugar: 15.9 g
  • Sodium: 940.4 mg
  • Fat: 25 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 100.5 g
  • Fiber: 11.8 g
  • Protein: 21.7 g
  • Cholesterol: 0 mg
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