Vegetarian Tofu Poke Bowls

July 30, 2020

Vegetarian Tofu Poke Bowls

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


A twist on the classic poke bowl that uses tofu for a flavor-packed meal in a bowl!

Yields4 Servings
Cook Time1 hrTotal Time1 hr


Sushi Rice
 2 cups uncooked short-grain jasmine or glutinous rice
 3 tbsp rice vinegar
 1 tsp salt
 5 tsp sugar
Tofu
 16 oz (1 package) firm tofu, cut into 3/4" cubes
 2 tbsp soy sauce
 1 tbsp sesame oil
 1 tbsp sugar
 1 small onion, sliced
Toppings
 4 tbsp mayonnaise
 1 tbsp sriracha
 1 tsp sugar
 squeeze of lime juice
 1 cup carrots, shredded
 1 Persian cucumber, sliced
 1 large avocado, sliced or cubed
 1 can (15.25 oz) whole kernel corn, drained and rinsed
 1 jalapeno, sliced
 4 lime wedges
 sesame seeds, for garnish

Directions
1

Cook rice however you normally prepare it.

2

While the rice is cooking, prep the tofu. In a bowl, mix the soy sauce, sesame oil, and sugar until combined. Pour the mixture into a non-stick skillet over medium heat. Add in the cubed firm tofu and toss gently until all the tofu is warmed through and evenly coated (~2 minutes). Turn off the heat and add in the sliced onion. Toss until evenly coated and set aside to cool.

3

Make the sriracha aioli by mixing the mayonnaise, sriracha, 1 tsp sugar, and squeeze of lime juice in a bowl, then set aside. Prep the rest of your toppings and set aside.

4

Once the rice is done cooking, transfer it into another bowl and while the rice is still hot, immediately add the rice vinegar, 5 tsp sugar, and 1 tsp salt by spreading evenly over the surface. Fold and mix the rice until all the rice is evenly coated. Keep folding and the rice will absorb the mixture while cooling down. Stop when rice is back to the original consistency. If the bowls are not ready to assemble yet, put a damp cloth or paper towel over the rice bowl so that the top layer doesn't harden.

5

Assemble the bowls with toppings of your choice!

Ingredients

Sushi Rice
 2 cups uncooked short-grain jasmine or glutinous rice
 3 tbsp rice vinegar
 1 tsp salt
 5 tsp sugar
Tofu
 16 oz (1 package) firm tofu, cut into 3/4" cubes
 2 tbsp soy sauce
 1 tbsp sesame oil
 1 tbsp sugar
 1 small onion, sliced
Toppings
 4 tbsp mayonnaise
 1 tbsp sriracha
 1 tsp sugar
 squeeze of lime juice
 1 cup carrots, shredded
 1 Persian cucumber, sliced
 1 large avocado, sliced or cubed
 1 can (15.25 oz) whole kernel corn, drained and rinsed
 1 jalapeno, sliced
 4 lime wedges
 sesame seeds, for garnish

Directions

Directions
1

Cook rice however you normally prepare it.

2

While the rice is cooking, prep the tofu. In a bowl, mix the soy sauce, sesame oil, and sugar until combined. Pour the mixture into a non-stick skillet over medium heat. Add in the cubed firm tofu and toss gently until all the tofu is warmed through and evenly coated (~2 minutes). Turn off the heat and add in the sliced onion. Toss until evenly coated and set aside to cool.

3

Make the sriracha aioli by mixing the mayonnaise, sriracha, 1 tsp sugar, and squeeze of lime juice in a bowl, then set aside. Prep the rest of your toppings and set aside.

4

Once the rice is done cooking, transfer it into another bowl and while the rice is still hot, immediately add the rice vinegar, 5 tsp sugar, and 1 tsp salt by spreading evenly over the surface. Fold and mix the rice until all the rice is evenly coated. Keep folding and the rice will absorb the mixture while cooling down. Stop when rice is back to the original consistency. If the bowls are not ready to assemble yet, put a damp cloth or paper towel over the rice bowl so that the top layer doesn't harden.

5

Assemble the bowls with toppings of your choice!

Vegetarian Tofu Poke Bowls

No Comments

Leave a Reply

Common phrases by theidioms.com