Name: Vegetarian Tofu Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 block (14 oz) extra-firm tofu, drained and cubed; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sriracha sauce (optional, for heat); 2 cups cooked brown rice or sushi rice; 1 large avocado, sliced; 1 cucumber, thinly sliced; 1 cup edamame beans, shelled and cooked; 1 carrot, julienned or grated; 1/2 cup radishes, thinly sliced; 1/4 cup pickled ginger; 2 tablespoons sesame seeds; 2 sheets nori, cut into strips (optional)

Instructions

Press and prepare the tofu

Press the tofu between paper towels with a weight on top for 15 minutes to remove excess water. Cut into 3/4-inch cubes.
Make the marinade

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using). Add the tofu cubes and gently toss to coat. Let marinate for at least 10 minutes while preparing other ingredients.
Cook the tofu

Heat a non-stick skillet over medium-high heat. Add the marinated tofu (reserving any excess marinade) and cook for 2-3 minutes on each side until golden and slightly crispy. Remove from heat.
Prepare the vegetables

Slice the avocado, cucumber, and radishes. Julienne or grate the carrot. Ensure the edamame is cooked according to package instructions.
Assemble the bowls

Divide the cooked rice among four bowls. Arrange the tofu and all prepared vegetables artfully on top of the rice in sections.
Add the garnishes

Sprinkle each bowl with sesame seeds and add nori strips if using. Place pickled ginger on the side of each bowl.
Finish with sauce

Drizzle any remaining marinade over the bowls just before serving. For extra sauce, mix another tablespoon each of soy sauce and sesame oil.

Vegetarian Tofu Poke Bowl

Ingredients

Instructions

Nutritional Information