Rainbow Tofu Poke Bowl
A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.
Ingredients
Sushi Rice
- 1 cup uncooked sushi rice
- 2 cups water
- 1 tbsp sugar
- 2 tbsp rice vinegar
Tofu
- 1 14 oz package firm tofu
- 1 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp garlic-minced
- 1 tsp ginger-minced
- 1 tbsp cornstarch
Toppings
- 1 carrot-shredded
- 1 cup purple cabbage-shredded
- 1/2 cup sliced radish
- 1 avocado-cubed
- 1 red bell pepper-sliced
- 1 cucumber-sliced
- 1 cup shelled edamame
- scallions and sesame seeds for garnish
- 1 mango-cubed
Instructions
Sushi Rice
- Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
- When the rice is done, pour in the sugar and vinegar mixture and mix well.
Crispy Tofu
- Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
- Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
- Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.
Assemble
- Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
- These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.