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tofu poke bowl with cabbage, carrots,edamame, avocados served on rice
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5 from 8 votes

Tofu Poke Bowl

A Tofu Poke Bowl that's full of nutrition and flavor and it's easy to make. A delicious favorite dish for a well-balanced dinner.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Shweta

Ingredients 

For the Tofu:

  • 1 16- ounce block of extra firm tofu
  • 2 tablespoons soy sauce
  • 6 tablespoons cornstarch
  • 3 tablespoons neutral oil, for cooking

For the Tofu Sauce

  • 1 tablespoon neutral oil
  • 5 cloves garlic, minced
  • ¼ cup red onion, diced
  • 1 green chili, diced
  • 1 tablespoon gochagaru
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon cornstarch
  • 2-3 tablespoons water, more if you like it saucier

Miso Dressing

  • ¼ cup miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon lime
  • 2 tablespoons oil
  • ¼ teaspoon sea salt
  • 2 tablespoons water

For the Bowl Assembly

  • 2 cups cooked rice
  • 1 cup cabbage, shredded
  • 1 cup edamame, thawed
  • 1 medium cucumber, sliced
  • 1 medium avocados, sliced
  • 1 cup shredded carrots

Instructions

Prep the Tofu.

  • Press liquid out of the tofu then cube tofu. In a large bowl, add the tofu, soy sauce and cornstarch. Toss gently until well coated. Set aside.

Prep the Sauce.

  • Prep your vegetables. Prepare the sauce by mixing together gochugaru, soy sauce, rice vinegar, maple syrup, and teaspoon of cornstarch. Set aside.

Cook the Tofu.

  • In a large non-stick pan, add 3 tablespoons of vegetable oil over high heat. When oil is hot, add coated tofu cubes making sure they are not touching each other. Cook the tofu and flip them one by one, until they are brown on all sides. Remove the tofu chunks from the pan and set them aside on a cooling rack or paper towel to drain the excess oil. Repeat with the remaining tofu.

Flavor the Tofu.

  • When all of the tofu is complete, in the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and saute the vegetables until the garlic starts to brown. Reduce the heat to medium-high and add the sauce, stirring it until it reduces down into a thick slurry. If you like your tofu to be slightly saucier, add 1 tablespoon of water at a time. Turn off the heat. Gently add back the fried tofu and stir until the tofu is evenly coated in the sauce.

Make the Miso Dressing.

  • Prepare your miso dressing by whisking together your miso, rice vinegar, maple syrup, lime, olive oil, and salt.

Combine the Tofu Poke Bowl

  • In each individual serving bowl, add the cooked rice. On top of the rice, add the cabbage, edamame, cucumbers, avocados, shredded carrots, and cooked tofu. Drizzle the miso dressing over the bowl ingredients. Garnish the bowl with toasted sesame seeds, cilantro, or scallions. Serve immediately.

Nutrition Info

Calories: 554kcal | Carbohydrates: 62g | Protein: 19g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 1444mg | Potassium: 666mg | Fiber: 4g | Sugar: 15g | Vitamin A: 111IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 4mg
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