Description
A delicious and vibrant Honey & Soy Tofu Poke Bowl featuring crispy tofu glazed in a savory-sweet sauce, served over fluffy jasmine or sushi rice with fresh avocado, cucumber, edamame, and crunchy vegetables. Perfect for a nourishing and flavorful plant-based meal.
Ingredients
Scale
Tofu & Marinade
- 14 oz firm or extra-firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon oil for frying
Bowl Ingredients
- 2 cups cooked jasmine or sushi rice
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup cooked and shelled edamame
- 1/2 cup shredded carrot
- 2 scallions, sliced
- 1 tablespoon sesame seeds
- Optional toppings: pickled ginger, seaweed salad, sriracha mayo
Instructions
- Press the tofu: Wrap the tofu cubes in paper towels and press them for 15 minutes to remove excess water, ensuring a firmer texture for frying.
- Coat and fry the tofu: Toss the pressed tofu cubes in cornstarch to coat evenly. Heat oil in a skillet over medium heat and cook the tofu until golden brown and crispy on all sides. Remove from the skillet and set aside.
- Prepare the glaze: In the same skillet, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Simmer this mixture for 1 to 2 minutes until it slightly thickens, creating a flavorful glaze.
- Glaze the tofu: Return the fried tofu to the skillet and toss it in the glaze until the cubes are evenly coated and caramelized.
- Assemble the bowl: Divide the cooked rice into serving bowls. Top each bowl with the glazed tofu, sliced avocado, cucumber, edamame, shredded carrot, and scallions.
- Garnish and serve: Sprinkle sesame seeds over the bowls and drizzle with extra glaze or sriracha mayo if desired. Serve immediately for the best texture and flavor.
Notes
- Pressing the tofu is crucial to achieve a crispy texture when frying.
- Maple syrup is a great vegan substitute for honey to keep the dish plant-based.
- Use freshly cooked rice for optimal taste and bowl texture.
- Optional toppings like pickled ginger and seaweed salad add authentic poke bowl flavors.
- Adjust the amount of sriracha mayo according to your spice preference.
