Tofu Poke Bowl
If you love poke, then you'll love this tofu poke bowl! With crispy chili tofu, sushi rice, quick pickled cucumbers, nori, avocado, and a spicy mayo sauce. Naturally vegan and gluten-free.
Ingredients
- 2 cups cooked rice
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 cup thinly sliced cucumber
- 1 package extra-firm tofu, drained and pressed
- 2 tablespoons corn starch
- 2 tablespoons oil
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 avocado, peeled, pitted and thinly sliced or chopped
- 2 sheets nori, cut into strips
- 1/4 cup thinly sliced green onions, scallions
- 2 teaspoons sesame seeds
- 1/4 cup mayonnaise of choice
- 2 tablespoons sriracha
Instructions
Make the cucumbers
- Place the rice wine vinegar, sugar and sesame oil in a medium bowl. Add the thinly sliced cucumbers and toss to combine. Set aside.
Make the tofu
- Cube the tofu and toss with cornstarch until well combined. Heat the oil in a large skillet over medium heat. Add the tofu and cook until crispy, flipping on all sides. Remove from heat and toss with the sweet chili sauce, soy sauce, garlic, and ginger. Set aside.
Make the spicy mayo
- Whisk together the mayo and sriracha together until combined. To thin, if desired, add in a splash of water or lime juice. Set aside.
Assemble
- Divide the rice into four bowls, top with the tofu, cucumbers, avocado, green onions, and sesame seeds. Drizzle with the spicy mayo and serve!
Notes
I also love adding cooked edamame to this for an extra boost of plant-based protein. I usually do ~1/4-1/3 cup of edamame per bowl.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 44gProtein: 12gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.03gSodium: 732mgPotassium: 518mgFiber: 4gSugar: 11gVitamin A: 235IUVitamin C: 13mgCalcium: 68mgIron: 2mg