Ingredients
Scale
For the Tofu “Poke”
- 1 block (14 oz) firm tofu, drained and cubed
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sriracha (optional, for spice)
- 1 tsp sesame seeds
For the Bowl
- 2 cups cooked sushi rice or quinoa
- ½ cup shredded purple cabbage
- ½ cup julienned carrots
- ½ cucumber, thinly sliced
- 1 avocado, sliced
- ½ cup edamame, cooked
- ¼ cup thinly sliced radishes
- 2 tbsp chopped green onions
- 1 tbsp black sesame seeds
For the Dressing
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp grated ginger
- 1 tbsp water (to thin)
Instructions
Prepare the Tofu “Poke”
- Press the Tofu – Wrap tofu in a clean towel, place a heavy object on top, and let it sit for 10 minutes to remove excess moisture.
- Cube the Tofu – Cut into bite-sized cubes.
- Make the Marinade – In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and sriracha.
- Marinate the Tofu – Toss tofu in the marinade and let it sit for at least 10 minutes, stirring occasionally.
Prepare the Dressing
- Mix the Dressing – In a small bowl, whisk together tahini, soy sauce, lime juice, maple syrup, ginger, and water. Adjust consistency as needed.
Assemble the Poke Bowls
- Start with the Base – Divide sushi rice or quinoa between two bowls.
- Layer the Veggies – Arrange cabbage, carrots, cucumber, avocado, edamame, and radishes on top.
- Add the Marinated Tofu – Spoon the tofu over the bowl.
- Drizzle with Dressing – Drizzle the tahini dressing over the ingredients.
- Garnish – Sprinkle with sesame seeds and green onions for the finishing touch.
- Prep Time: 10 min.
- Cook Time: 20 min.
Nutrition
- Serving Size: 2 servings
- Calories: 500kcal
- Unsaturated Fat: 15g
- Fiber: 8g
- Protein: 20g