Teriyaki Tofu Poke Bowl
These tofu poke bowls have been on heavy rotation in our kitchen for years, long before Veganuary ever became a thing in our life. Our love for poké bowls was properly reignited when we travelled around Hawaii and ate our way through countless variations, from ultra-traditional bowls with raw fish to playful modern sushi bowls piled high with fresh veggies. This Teriyaki Tofu Poke Bowl is our plant-based take on that obsession, and honestly, it holds its own against any fish version we’ve tried.
Ingredients
Rice Base:
- 170 g sushi rice + 220ml (1 cup) water
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Pickled Onions:
- 1 red onion thinly sliced
- 1 tablespoon rice vinegar
- ½ teaspoon caster sugar
- a pinch of salt and pepper
Teriyaki Tofu:
- 3 tablespoon cornflour a.k.a. cornstarch
- ½ teaspoon chilli powder or paprika
- 250 g firm tofu
- a drizzle of oil
- 3 tablespoon teriyaki sauce
Toppings:
- 60 g edamame beans cooked if frozen
- 1 small carrot coarsely grated or julienned
- ½ bell pepper thinly sliced
- 60 g cucumber diced
- 80 g pineapple fresh or from a tin, cut into small chunks
- 1 teaspoon sesame seeds
Instructions
- Cook the rice following the instructions on the package, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.
- Add the drained rice to a pot with 220ml (1 cup) of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on).
- Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.
- In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.
- In the meantime, boil a whole kettle of water.
- Place the thinly sliced red onion in a colander. Slowly pour boiling water over the onion in the sink – this removes the ferocious raw onion flavour.
- Place the drained onion in a small bowl with rice vinegar, sugar, a pinch of salt and black pepper. Mix well and set aside.
- In a large bowl, mix 3 tablespoon of cornflour with a generous pinch of salt and chilli powder. Break the tofu up into chunks with your hands (or you can cut it into small pieces with a knife) and tip them into the cornflour mixture. Make sure to cover all the tofu pieces thoroughly.
- Heat a generous drizzle oil in a large frying pan on medium-high heat. Add the coated tofu pieces and stir fry for 10-15 minutes, or until browned and crispy.
- If there’s excess oil in the pan, carefully blot it with paper towel before adding the sauce.
- Add the teriyaki sauce to the pan and cook for another minute until tofu pieces are coated.
- Divide the seasoned rice between bowls. Top it with drained pickled red onions, pineapple chunks, edamame beans, carrots and bell peppers. Place teriyaki tofu pieces on top. Scatter some sesame seeds on top. Enjoy!
Nutrition
Calories: 615kcalCarbohydrates: 111gProtein: 23gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1662mgPotassium: 602mgFiber: 8gSugar: 17gVitamin A: 6221IUVitamin C: 64mgCalcium: 245mgIron: 5mg
Tried this recipe?Let us know how it was!