Crispy Tofu Poke Bowl
Serving 2-3 people depending how much you eat this Korean seasoned crispy tofu poke bowl is what I need for a meatless and mood lifter Monday late lunch.
Ingredients
For the Crispy Tofu
- 14 oz (1 block) firm tofu cubed
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp maple syrup or sugar
- ½ tsp red pepper flakes optional
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- ½ tsp toasted sesame seeds
For the Poke Bowl
- 1 cup brown rice cooked
- 1 large avocado thinly sliced
- ½ cup shelled edamame
- 1 large carrot julienned or ribbons
- 1 cucumber peeled into ribbons
- 1 cup wakame optional
- ¼ cup sushi ginger optional
- 1 green onion to garnish optional
For the Poke Bowl Sauce (optional)
- 3 tbsp Sriracha mayo or mix 1 tbsp mayo or replace with 1 tbsp sweet chilli sauce, 1 tsp honey, and 1 tsp Sriracha
Instructions
- Toss the tofu with soy sauce, garlic, maple syrup, and red pepper flakes. Coat with cornstarch. Heat sesame oil in a pan over medium-high heat and sauté tofu for 8 minutes, turning until golden and crispy. Sprinkle with sesame seeds.
- Divide brown rice between two bowls. Top with edamame, carrot, cucumber, avocado, and crispy tofu. Add sushi ginger and wakame if using.
- Drizzle with Sriracha mayo and garnish with green onion. Serve immediately.