A twist on my favorite poke bowl that features tofu with sushi rice and fresh toppings!
I’m often craving poke bowls and this is a healthy twist on my favorite take out meal. This meal is actually inspired by my sister, since she usually gets tofu instead of fish at our favorite poke shop. (Thanks sis!)
What really makes this bowl is the sriracha aioli and sushi rice. I know it’s controversial since traditional poke doesn’t use sushi rice…but I love it! Even though this recipe doesn’t use any raw fish, it definitely satisfies my poke cravings. Best of all, you can use any preferred toppings that you have in your pantry.
Tips & Tricks
I like to quickly cook the tofu while waiting for the rice to cook. This way the tofu isn’t too cold from the fridge when I mix it with the rest of the bowl.
First, I drain the tofu and cube it by slicing the thickness in half.
Then I lay the tofu down and cut it into 3/4″ cubes.
Mix the soy sauce, sesame oil, and sugar in a bowl and add into a non-stick pan over medium heat. Then add in the tofu and gently toss (careful not to break the tofu cubes) until everything is evenly coated.
Cook for ~2 minutes and remove from heat. Toss in the onions and quickly stir to make sure everything is coated in the sauce, then set aside to let it cool.
Then, prep the rest of the toppings!
After the rice is done cooking, mix in the rice vinegar, sugar, and salt until combined and absorbed.
Then, assemble your tofu poke bowls! Yum!
Vegetarian Tofu Poke Bowls
AuthorTiffany AngelaCategoryJapaneseDifficultyBeginnerA twist on the classic poke bowl that uses tofu for a flavor-packed meal in a bowl!
Cook rice however you normally prepare it.
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.
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.
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.
Assemble the bowls with toppings of your choice!
Ingredients
Directions
Cook rice however you normally prepare it.
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.
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.
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.
Assemble the bowls with toppings of your choice!
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