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Tofu Poke Bowl Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Marinate Time
30 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Put the tofu in the fridge and let it marinate for at least 15 minutes or up to 1 hour for more flavor.
  4. While it marinades, prep the rest of the poke bowl. Slice the cucumber, avocado, and cabbage. Cook the edamame beans and rice.
  5. 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.
  6. 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.
  7. 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.
  8. 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.