Vegan Tofu Poke Bowl (Printable Version)
# What You'll Need:
→ Pickled Cucumbers
01 -
½ cucumber, sliced
02 -
½ cup rice vinegar
03 -
½ cup water
04 -
1 teaspoon raw brown sugar
05 -
1/4 tablespoon sea salt or 2 tablespoons soy sauce
→ Rice
06 -
1/2 cup sushi rice
07 -
¾ cup water
08 -
¼ teaspoon salt
09 -
½ teaspoon brown sugar
10 -
1 tablespoon rice vinegar
→ Crispy Tofu Poke
11 -
170g extra-firm tofu
12 -
1/8 cup soy sauce
13 -
1 tablespoon sesame oil
14 -
1 clove garlic, minced
15 -
1 teaspoon freshly grated ginger
16 -
1/8 teaspoon chili flakes
→ Vegetables
17 -
6-8 radishes, sliced
18 -
½ cup edamame
19 -
½ cup red cabbage, shredded
20 -
½ mango, diced
21 -
½ avocado, sliced
→ Toppings
22 -
Sesame seeds
23 -
Fresh chili peppers
24 -
Fresh lemon or lime (optional)
25 -
Soy sauce
# Step-by-Step Directions:
01 -
Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or jar. Add the cucumber slices and let rest while preparing other components.
02 -
Rinse the rice under cold water until water runs clear. In a saucepan, combine rice with water and salt. Bring to a boil, then reduce heat to simmer and cover. Cook for approximately 15 minutes (check package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar. Remove saucepan from heat, add the rice vinegar mixture and combine. Cover and let rest for 10 minutes.
03 -
Drain tofu, place on a clean towel and press to remove excess moisture. Dice into 1/2-inch cubes. Combine soy sauce, grated ginger, minced garlic, and chili flakes in a small bowl. Toss tofu in marinade and let rest for a few minutes. Heat sesame oil in a frying pan over medium-high heat. Add tofu cubes and cook for 5-8 minutes until crispy on all sides.
04 -
Slice the radishes, shred the red cabbage, slice the avocado and dice the mango. Rinse edamame beans under warm water to defrost.
05 -
When rice has cooled slightly, divide between two bowls. Arrange red cabbage, radish slices, pickled cucumber, edamame beans, mango, and avocado slices. Top with sesame seeds, green onion, and fresh chili. Drizzle with soy sauce and serve.
# Helpful Notes:
01 -
To prep these bowls in less than 10 minutes, prepare components ahead of time and store in the refrigerator for quick assembly.
02 -
Any rice variety works well: short grain brown rice, basmati, wild rice, or black rice. Alternatives include rice noodles, quinoa, cauliflower rice, or spiralized vegetables.
03 -
Substitute tofu with roasted chickpeas, tempeh, or other beans. For roasted chickpeas, use the same seasoning but cook for only 30 minutes.
04 -
Customize with any vegetables: spiralized carrots, zucchini, beetroots, spinach, lettuce, sweet potatoes, or kale. Try watermelon, pineapple, or pomegranate seeds instead of mango. Seaweeds add a fishy flavor.
05 -
For additional seasoning options, try tamari, sriracha, or vegan fish sauce instead of soy sauce.