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Crispy Tofu Poke Bowl

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A quick and easy poke bowl featuring crispy tofu with a tender inside, fresh vegetables, and a zesty dressing, perfect for a nourishing and vibrant meal.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil or avocado oil
  • 1 tablespoon soy sauce or tamari
  • 1 ½ cups cooked sushi rice or brown rice (warm)
  • 1 cup fresh cucumber, thinly sliced or julienned
  • 1 ripe avocado, diced
  • ½ cup shredded carrot
  • ¼ cup edamame, shelled and cooked
  • Pickled ginger, a few slices
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce or tamari (for dressing)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • Optional: a pinch of red pepper flakes

Instructions

  1. Press the tofu by wrapping it in a clean towel and placing a heavy object on top for at least 15 minutes to remove excess moisture.
  2. Cook sushi or brown rice according to package instructions and keep warm.
  3. Prepare vegetables: slice cucumber, dice avocado just before serving, shred carrot, and cook edamame if frozen.
  4. Cut pressed tofu into 1-inch cubes. Toss tofu cubes gently with soy sauce, then coat evenly with cornstarch.
  5. Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  6. Whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and red pepper flakes to make the dressing.
  7. Assemble the bowl by placing warm rice at the base, then arrange crispy tofu, cucumber, carrot, edamame, avocado, and pickled ginger on top.
  8. Drizzle dressing over the bowl and sprinkle with sliced green onions and toasted sesame seeds.
  9. Serve immediately, optionally tossing gently before eating.

Notes

Press tofu thoroughly to remove moisture for best crispiness. Use medium-high heat and avoid overcrowding the pan to prevent steaming. For gluten-free, use tamari and ensure cornstarch is pure. Baking tofu at 400°F for 25-30 minutes is a less oily alternative. Reheat tofu in a skillet or air fryer to maintain crispiness.

Nutrition

Keywords: crispy tofu, poke bowl, vegan, vegetarian, gluten-free, quick meal, healthy, fresh, easy recipe

Find it online: https://zoeplate.com/crispy-tofu-poke-bowl-recipe-easy-homemade-fresh-vibrant-ingredients/