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Honey & Soy Tofu Poke Bowl

Delicious Honey & Soy Tofu Poke Bowl for a Fresh Twist

This Honey & Soy Tofu Poke Bowl is a colorful and nutritious meal filled with crispy tofu, fresh vegetables, and a sweet-savory glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu
  • 1 block Tofu Press to remove excess moisture for optimal crispiness.
  • 2 tablespoons Cornstarch For crispy coating.
For the Glaze
  • 3 tablespoons Soy Sauce Substitutable with tamari for gluten-free.
  • 2 tablespoons Honey Maple syrup can be used as a vegan alternative.
  • 1 tablespoon Rice Vinegar Could substitute with apple cider vinegar.
  • 1 tablespoon Sesame Oil Olive oil can work in its place.
  • 2 cloves Garlic Fresh is best, but garlic powder can be substituted.
For the Base
  • 1 cup Rice Consider brown rice or quinoa for added nutrition.
For the Fresh Veggies
  • 1 whole Avocado Adds creaminess and good fats.
  • 1 whole Cucumber Can swap with radishes.
  • 1 cup Edamame Can be replaced with peas.
  • 1 cup Carrots Other colorful veggies can also be used.
  • 2 tablespoons Scallions Shallots could also work.
For Garnishing
  • 1 tablespoon Sesame Seeds Chopped nuts are a lovely substitute.

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • Measuring spoons
  • spatula
  • Paper Towels

Method
 

Preparation
  1. Begin by pressing the tofu to remove excess moisture for about 15 minutes.
  2. Cut the pressed tofu into bite-sized cubes and toss in cornstarch. Heat vegetable oil in a skillet and cook the tofu until golden brown, about 5–7 minutes.
  3. In the same skillet, prepare the glaze by combining soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Simmer for 1–2 minutes until thickened.
  4. Return the crispy tofu to the skillet and toss to coat with the glaze. Cook for an additional 2-3 minutes.
  5. Divide cooked rice among serving bowls, adding glazed tofu on top with avocado, cucumber, edamame, carrots, and scallions.
  6. Garnish with sesame seeds and optional drizzle of extra glaze or sriracha mayo before serving.

Notes

Ensure tofu is pressed well and vegetables are fresh for best results. Meal prep by storing tofu and rice separately.