Not only is this recipe delicious, bright and happy, it also is convenient and healthy! This Poke bowl is great for a dinner date for two. My husband and I make these often as it allows us to use up our produce. This dish will leave you feeling nourished and full. I can’t wait for you to try it!
Did you know?
Poke bowls originated from Hawaii and natives ate them to go through their seasonal fish catches. It was traditionally seasoned with seaweed and sea salt. Today, they’ve grown in popularity and are often a mix between Hawaiian and Japanese flavors. The combinations of flavors are endless!
A little about our meat substitute:
Originating about 2000 years again in China, tofu has been a staple in asian cuisine for a very long time. It is made from soy beans and is essentially bean curd. The best thing about tofu is its versatility and it can be prepared in many different ways!
Nutrition:
Tofu contains all 9 essential amino acids, making it a really good meat replacement! It is very heart-healthy and is rich in manganese, calcium, and iron.
Eating on the road:
As mentioned before this recipe is great if you need to go through some of your produce. I cook a lot so I always have half an onion or cucumber tucked away in our little fridge. The more space we have, the better so I make bowls (buddha, poke) when we are trying to go through these ingredients.
Fried Tofu Poke Bowls
Equipment
- 1 Microwave safe container
- 1 Glass liquid measuring cup
- Dry measuring cups
- Frying pan
- Heat safe spatula
- Chefs knife
Ingredients
Easy Sushi Rice
- 1 cup Instant white rice
- 1 cup Water
- 2 tbsp Rice vinegar
- 2 tsp Sugar
Tofu
- 8 slices Firm tofu About ¾ a package, cut about ¼ inch thick or as preferred
- ¼ cup Hoisin sauce
- ¼ cup Soy sauce
- 2 tsp Sesame oil
- 2 tbs Water If needed..
- 3 cloves Garlic minced
- 2 tbsp Honey
- 1 tsp Ginger
Quick Pickled Veggies
- ½ cup Red onion sliced and quartered
- ½ Cucumber Sliced
- ¼ cup Rice vinegar
- ¼ cup Water
- 1 tsp Sea Salt
- 1 tbsp Sugar
- ¼ tsp Sesame Oil
Quick Japanese Dressing
- 2 tbsp Red Onion Minced
- 1 tsp Sesame oil
- 1 tbsp Red cooking wine
- 1 tbsp Water
- 1 tsp Ginger powder
- 2 tsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Lemon juice
- 1 clove Garlic minced
- Salt and pepper to taste
Salad and Other Bowl Ingredients
- 1 Lime sliced for garnish
- 1/2 cup Carrot mandaline sliced
- 2 cups Raw spinach
- 2 sheets Nori cut in pieces
- 1 Avocado sliced
- 1 cup Red Cabbage chopped
Instructions
Prep the dressing
- In a small bowl, combine chopped 2 tbsp Red Onion, 1 tsp Sesame oil, 1 tbsp Red cooking wine, 1 tbsp Water, 1 tsp Ginger powder, 2 tsp Sugar, 1 tbsp Soy sauce, 1 tbsp Lemon juice, 1 clove Garlic, Salt and pepper to taste. Mix well to combine and place in fridge.
Prep the pickled veggies
- In a microwave safe bowl, combine ¼ cup Rice vinegar, 1 tsp Sea Salt, 1 tbsp Sugar, and ¼ tsp Sesame Oil. Microwave for 3 minutes or until hot.
- Cut up the ½ cup Red onion and ½ Cucumber. Add to the hot liquid and place in freezer.
Cook the rice
- Measure out 1 cup Instant white rice and add to a microwave safe dish with 1 cup Water. Microwave for 5 minutes (or as per package) and let sit in microwave for 7 minutes. Once completed, mix in 2 tbsp Rice vinegar and 2 tsp Sugar. Cover and let sit.
Prep the Salad and other bowl ingredients
- On a cutting board, cut 1 Lime in half, thinly slice 1/2 cup Carrot with a mandolin, Ruff chop 2 cups Raw spinach, slice 1 Avocado, and ruff chop 1 cup Red Cabbage. Set aside for plating.
Prep the tofu
- Cut 8 slices Firm tofu and dry as much as possible (the dryer the better)
- In a bowl, combine ¼ cup Hoisin sauce, ¼ cup Soy sauce, 2 tsp Sesame oil, 2 tbs Water, 3 cloves Garlic, 2 tbsp Honey, and 1 tsp Ginger.
- Heat 2 tbsp Vegetable oil and 1 tsp Sesame oil in a frying pan on medium low heat. Once heated, add dried tofu and cook for 6-10 minutes or until golden brown, flip and repeat on the other side. (Nudge your tofu as they cook to ensure they are not sticking)
- Once cooked, turn heat to low and add the sauce to the pan making sure to coat the tofu. The sauce should cling to the tofu. Let cook for 1-2 minutes checking to be sure the tofu is not burning. Flip and repeat on other side.
Plating
- Form rice into a dome in the middle of each plate, surround the rice with all ingredients. There is no wrong way to do this! Drizzle with prepped dressing.Top the rice with cooked tofu and spoon extra sauce from pan on top.Add broken pieces of Nori on the side and sprinkle with sesame seeds and poppy seeds. You might even add some spicy mayo on top on the avocado and sprinkle with toasted sesame seeds.
