Tofu Poke Bowl Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Marinate Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Tofu Poke Bowl Recipe
Report
Discover a delicious twist on the traditional Hawaiian poke bowl with this tofu poke bowl recipe, featuring perfectly seasoned tofu, fresh vegetables, and a creamy peanut sauce inspired by Indonesian satay.
Share:
Ingredients
For the Tofu Satay:
- 14 ounces extra firm tofu pressed and cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
For the Poke Bowl:
- 2 cups cooked rice
- 1 cup cucumber julienned
- 1 cup shredded carrots
- 1 avocado sliced
- 1/2 cup edamame beans cooked
- 1/2 cup red cabbage shredded
- 1 tablespoon sesame seeds optional
For the Peanut Sauce:
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 3-4 tablespoons warm water to thin the sauce
Add to Shopping List
Instructions
- For the best texture, press the tofu. Wrap it in paper towels, place it between two plates, and let it sit for about 15 minutes with a heavy cookbook on top.
- In a bowl, combine soy sauce, sesame oil, lime juice, maple syrup, ground ginger, and garlic powder. Cut the pressed tofu into cubes and toss to coat.
- Put the tofu in the fridge and let it marinate for at least 15 minutes or up to 1 hour for more flavor.
- While it marinades, prep the rest of the poke bowl. Slice the cucumber, avocado, and cabbage. Cook the edamame beans and rice.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey (or maple syrup), and warm water in a small bowl. Adjust the consistency by adding more water if needed. Set aside.
- Once you are ready to cook the tofu, thread it onto skewers. Air fry at 400 degrees F for 10 minutes, turning once halfway through the cooking time. Or cook in a skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until the tofu is golden and crispy on all sides.
- In each serving bowl, add a scoop of cooked rice as the base. Arrange the cucumber, carrots, avocado, edamame, and red cabbage on top of the rice. Add the cooked tofu satay on top.
- Drizzle the peanut sauce over the top of the poke bowl and garnish with sesame seeds.
Notes
- The secret to crispy tofu starts with pressing it well. Pressing tofu isn't complicated; it just takes a few minutes.
- Cut all your vegetables before starting to cook the tofu - this way, everything stays fresh and crisp.
- I generally marinate the tofu for as long as it takes me to get all the other ingredients ready, which is usually 15-20 minutes.
- Try different vegetables if you like. Some of my favorites are radishes, bell peppers, sugar snap peas, and mangoes.
- Other topping ideas for the bowl are: crispy fried onions, pickled ginger, sriracha, green onions, furikake seasoning, or chopped roasted peanuts.
- The secret to crispy tofu starts with pressing it well. Pressing tofu isn't complicated; it just takes a few minutes.
- Cut all your vegetables before starting to cook the tofu - this way, everything stays fresh and crisp.
- I generally marinate the tofu for as long as it takes me to get all the other ingredients ready, which is usually 15-20 minutes.
- Try different vegetables if you like. Some of my favorites are radishes, bell peppers, sugar snap peas, and mangoes.
- Other topping ideas for the bowl are: crispy fried onions, pickled ginger, sriracha, green onions, furikake seasoning, or chopped roasted peanuts.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
