Fried Tofu Poke Bowls
This Poke bowl is not only beautiful with its rainbow of colors, but also so tasty! Balanced with its vinegary red onion and cucumber to the sweetness of the bed of sushi rice it lays over, the flavor is sure to pack a punch! Great if you have some left over ingredients and easily adaptable to whatever you have available!
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.
Enjoy!
Notes
Notes:
The best part about this recipe is the fact that you can try different ingredients and put in what you like!
I use instant rice because we have a small kitchen a I find that I can control steam better. Sushi rice is a short grain rice and is stickier than most rice. I find that instant white rice actually works fine as a replacement.
Tofu can be tricky sometimes. Don't give up if your first attempt does not go as planned. If you don't mind a spongier texture, I like to freeze my tofu before hand. This will make it easier to squeeze the water out before cooking.