Description
This Honey & Soy Tofu Poke Bowl is a delightful, vibrant vegan dish that’s easy to prepare. It features crispy tofu coated in a sweet and savory honey-soy glaze, paired with fresh vegetables for a satisfying meal.
Ingredients
Scale
- 450g firm tofu, cut into cubes
- 1 tbsp cornflour (or arrowroot powder for a gluten-free option)
- 1 tbsp vegetable oil (or sesame oil for more flavor)
- 1 garlic clove, minced
- 1½ tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp honey (or maple syrup for a vegan version)
- 300g sticky rice, cooked (brown rice works well too)
- 150g frozen edamame, cooked according to package instructions
- ½ red cabbage, finely sliced
- 1 lime, juiced
- 100g radishes, thinly sliced
- Salted seaweed sheets, torn into pieces
- 1 red chilli, sliced (optional for heat)
- Sesame seeds for garnish (optional)
- 100g mayonnaise (use vegan mayo if preferred)
- 1 tbsp sriracha (adjust to taste)
Instructions
- Drain the tofu and press between paper towels to remove excess moisture.
- Cut the tofu into 1-inch cubes and place in a bowl.
- Sprinkle the cornflour over the tofu and toss gently until all pieces are lightly coated.
- Heat the vegetable oil in a large non-stick pan over medium-high heat.
- Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the soy sauce and honey, stirring gently to coat the tofu. Cook for another 2 minutes until the sauce thickens and caramelizes around the tofu. Remove from heat.
- In a small bowl, combine the mayonnaise and sriracha. Mix well and adjust the amount of sriracha according to your preferred spice level.
- Toss the sliced red cabbage with half the lime juice to slightly soften it.
- Cook the edamame according to package instructions, then drain and cool.
- Slice the radishes thinly and prepare other vegetables.
- Divide the cooked sticky rice between serving bowls.
- Arrange the honey-soy tofu, edamame, red cabbage, and radishes in sections around the rice.
- Add torn seaweed sheets and sliced chili if using.
- Drizzle with the sriracha mayo and remaining lime juice.
- Sprinkle with sesame seeds if desired.
Notes
- For crispy tofu, ensure you press it well to remove excess moisture before cooking.
- Add chopped cilantro, mint, or Thai basil for extra flavor.
- Include avocado for creaminess and additional flavor.
- Store cooked tofu and rice separate from other components for freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12
- Sodium: N/A
- Fat: 17
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 65
- Fiber: 8
- Protein: 18
- Cholesterol: N/A