Description
This Delicious Honey & Soy Tofu Poke Bowl offers a fresh and flavorful twist on the classic poke bowl by featuring crispy, honey-soy glazed tofu combined with fresh vegetables and a hearty rice base. Perfectly balanced with sweet, savory, and nutty flavors, this easy-to-make, vegetarian dish is a wholesome meal that delights the taste buds with each bite.
Ingredients
Scale
Tofu and Glaze
- 1 block Tofu (Pressed to remove excess moisture for ultimate crispiness)
- 2 tablespoons Cornstarch (For dusting the tofu)
- 2 tablespoons Honey (Adds sweetness; substitute with maple syrup for vegan)
- 3 tablespoons Soy Sauce (Or tamari for gluten-free option)
- 1 tablespoon Rice Vinegar (Provides acidity to balance sweetness)
- 1 tablespoon Sesame Oil (For nutty flavor)
- 2 cloves Garlic, minced (For aromatic depth)
Base and Vegetables
- 1 cup Rice (white or brown; can substitute with quinoa)
- 1 fruit Avocado (Creamy texture)
- 1 cup Cucumber, sliced (For freshness and crunch)
- 1 cup Edamame (Shelled, adds protein and color)
- 1 cup Carrots, shredded or julienned (Adds sweetness and crunch)
- 2 scallions, chopped (For fresh onion flavor)
Garnishes
- 2 tablespoons Sesame Seeds (For nutty crunch and garnish)
- 2 tablespoons Sriracha Mayo (Optional, for creamy spice; can be omitted)
Instructions
- Press the tofu: Place the tofu block between paper towels or a clean cloth and press with a heavy object for at least 15 minutes to remove excess moisture, ensuring maximum crispiness when cooked.
- Prepare tofu: Cut the pressed tofu into bite-sized cubes and dust each piece lightly with cornstarch to help develop a golden-brown crust during cooking.
- Crisp the tofu: Heat a little oil in a pan over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until all sides are golden and crispy.
- Make the glaze: In the same pan, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Bring to a simmer and cook for 1-2 minutes to develop a rich glaze.
- Coat the tofu: Add the crispy tofu back to the pan and gently toss it in the glaze for 2-3 minutes to coat evenly and infuse flavor.
- Assemble the bowl: Layer cooked rice at the base of your serving bowls. Top with the glazed tofu, followed by slices of avocado, cucumber, edamame, shredded carrots, and chopped scallions.
- Garnish and serve: Sprinkle sesame seeds on top and drizzle with sriracha mayo if desired. Serve immediately for a fresh and vibrant poke bowl experience.
Notes
- Pressing tofu is crucial for a crispy texture; skipping this step may result in a soggy final dish.
- For a vegan version, substitute honey with maple syrup and use vegan-friendly sriracha mayo or omit entirely.
- You can swap white rice for brown rice or quinoa for a healthier grain option.
- Sriracha mayo adds a creamy heat, but the bowl is delicious without it for those who prefer milder flavors.
- Soy sauce can be replaced with tamari to make this dish gluten-free.
- Leftover tofu can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
