Vegan Poke Bowl
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
639 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Poke Bowl
Description
This Vegan Poke Bowl centers around deep-fried firm tofu pan-fried in toasted sesame oil and flavored with soy sauce, rice vinegar, and a chili paste for a savory glaze. The tofu is cut into bite-sized pieces and cooked with thinly sliced onion to infuse flavor. Fresh vegetables such as julienned carrot, cucumber, watermelon radish, finely shredded red cabbage, scallions, and creamy avocado accompany the tofu, creating a colorful and crunchy contrast.
The bowl is served over Japanese short-grain brown rice cooked to a tender, fluffy texture, providing a hearty base to balance the tangy and spicy tofu glaze. Toasted black and white sesame seeds add a nutty finish. The combination offers layers of texture from crisp to creamy, as well as a balanced blend of savory, acidic, and mildly spicy elements.
This dish suits a light yet satisfying meal, particularly appealing to those avoiding animal products while craving bold flavors and fresh textures. The preparation steps emphasize timing the tofu pan-frying after vegetable prep if serving hot.
Ingredients
For the Pan-Fried Tofu
- ⅛ onion (2 oz, 57 g)
- 1 block deep-fried firm tofu 6.5 oz, 184 g, cutlet, atsuage
- 1 Tbsp sesame oil toasted
- 3 Tbsp soy sauce
- ½ Tbsp rice vinegar I used Mizkan Natural Rice Vinegar, unseasoned
- 1 tsp Sambal Oelek chili paste
For the Vegan Poke Bowl
- 1 carrot (3.5 oz, 100 g)
- ¼ English cucumber (2 oz, 57 g)
- ½ watermelon radish (2.5 oz, 70 g)
- ⅛ head red cabbage (3 oz, 90 g)
- 2 green onion 1 oz, 30 g, or scallions
- ½ avocado (3.5 oz, 100 g)
- 1 lime
- 2 ervings Japanese short-grain brown rice typically 1⅔ cups (250 g) per donburi serving, cooked
- 2 Tbsp edamame 1 oz, shelled
- ½ tsp black sesame seeds toasted
- ½ tsp white sesame seeds toasted
Instructions
Before You Start...
- For the steamed brown rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain brown rice in a rice cooker or Instant Pot.
- Gather all the ingredients.
To Make the Pan-Fried Tofu
- If you want to serve hot tofu, start preparing the vegetables first (scroll down) and come back to this step later. Otherwise, thinly slice ⅛ onion.
- Open the package of 1 block deep-fried firm tofu cutlet (atsuage) and remove any moisture with a paper towel. Cut the tofu into bite-sized pieces, about 12 pieces.
- Heat 1 Tbsp toasted sesame oil in a large frying pan over medium heat and add the white onion.
- Sauté until the onion is coated with oil. Then, add the tofu cubes.
- Once the tofu is coated with oil, add 3 Tbsp soy sauce, ½ Tbsp rice vinegar (unseasoned) (I use Mizkan Natural Rice Vinegar), and 1 tsp Sambal Oelek Chili Paste.
- Reduce the heat to medium-low and coat the tofu with the sauce. Turn off the heat and remove it from the stove once the tofu is well-coated with the sauce.
To Prepare the Vegetables (Toppings)
- Julienne the carrot: Cut 1 carrot into thin slabs and then cut into julienne strips. I use this julienne peeler and cut in half lengthwise.
- Peel ¼ English cucumber, leaving some part unpeeled (so it looks nice), and cut into thin slices.
- Peel ½ watermelon radish and cut into thin slices.
- Remove the tough core of ⅛ head red cabbage and thinly shred.
- Diagonally cut 2 green onions/scallions into thin slices.
- Gently peel ½ avocado and cut into ½-inch slices.
- Then cut the avocado into cubes. Cut 1 lime in half and squeeze the juice over the avocado to prevent it from browning.
To Assemble the Vegan Poke Bowls
- Divide 2 servings cooked Japanese short-grain brown rice in individual large bowls. Place the bulky ingredients on top first, such as the pan-fried tofu, avocado, and red cabbage. Then, divide and add the rest of the ingredients: The carrot, cucumber, radish, cabbage, and 2 Tbsp shelled edamame. Divide and sprinkle ½ tsp toasted black sesame seeds, ½ tsp toasted white sesame seeds, and the chopped green onions on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1096mg | 46% |
| Potassium | 1205mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 9030IU | 181% |
| Vitamin C | 54mg | 60% |
| Calcium | 337mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
