After a recent trip to Hawaii, I have been obsessed with recreating a Vegetarian Tofu Poke Bowl that I had at one of the food trucks on Oahu. The flavors were perfection. After multiple recreations, I finally have come very close with this Tofu Poke Bowl recipe.
The beauty of poke bowls is that you can add/build however you like as they are very customizable. You start with the rice base you are going to use and then build upon that. For this poke bowl, I use Jasmine rice as it is nice and light. I then build upon that with fresh vegetables and tofu. Topped off with sliced nori, crunchy fried onions and spicy mayo to add the perfect punch. Since traditional Poke Bowls have raw tuna or other fish, the sliced nori adds that ocean flavor.
When I say I’ve been obsessed with this recipe it’s no joke…..I eat this almost weekly. I’ll mix it up sometimes with what I have in the fridge, but this is my go for that perfect blend.
Ingredients for Tofu Poke Bowl
- Cooked rice – you can use whatever rice you like. I tend towards brown rice, Jasmine or Sushi rice. If you like sushi rice, I have a recipe link here.
- Cooked Tofu – our favorite Baked Tofu or Air Fryer Tofu. Or purchase Ready-to-Eat teriyaki or sesame flavor tofu.
- Sliced cucumbers
- Salad greens or baby spinach
- Cole slaw mix – this is one of the key ingredients flavor mixes in my opinion. I use packaged Cole slaw and I add just about half of the dressing. Enough so there is flavor.
- Pickled Red Onions – recipe link here. Or purchase at local store.
- Fried onions – this gives the bowl that satisfying crunch. I use this brand – in my opinion it has just enough flavor and I purchase locally at an ethnic food store. If your not a fried onion fan, you can substitute with small nuts or seeds.
- Thinly sliced nori – dried seaweed. As stated above, since traditional poke bowl typically contain raw fish, the sliced nori brings that ocean flavor. Nori is dried seaweed that contains great health benefits as it’s high in iodine, Vitamin K and B, zinc and iron, as well as antioxidants that help fight free radicals.
- Sprouts – Grow your own or purchase at any grocery store. We love eat sprouts as they are very nutrient dense. I personally sprout my own as it’s cheaper and crazy easy to do. Check this post – How to Grow Sprouts in a Jar. Due to their popularity now, you can find sprouts in most grocery stores and markets.
Sauces to use on Tofu Poke Bowl
- Teriyaki sauce – for this I make my own, but you can use store bought as well.
- Spicy Mayo – you can purchase at grocery store, however, I highly recommend making your own! It’s so easy – mayo and sriracha sauce, that’s it!
Other things you can add
- Cilantro
- Sliced Avocado
- Hard boiled egg – sliced
- Sesame seeds
- Pineapple chunks, fresh
- Edamame
- Grilled veggies
The list goes on!
If you notice from my photos I use squeeze bottles for many of my sauces. These are the ones I use – link here. They been the best by far for what I use them for – easy to fill, no leaks and easy to squeeze contents out.
Other recipes you might to try:
Easy Spicy Crunchy Sweet Potato Sushi Rolls
Tofu Poke Bowl
Ingredients
- 4 cups cooked rice
- 1 Baked Tofu * see notes
- 1 cucumber, sliced
- 1 bag Cole slaw mix (mixed with the half dressing) ** see notes
- 1 cup Nori sheets, sliced thin
- 1 cup bean or salad sprouts
- 1 cup Pickled Red Onion *** see notes
- 1 cup salad greens
- 1/2 cup fried onions
- 1 tsp sesame seeds, black
- Fresh cilantro, if desired
Teriyaki Sauce
- ¼ cup soy sauce
- 6 tsp maple syrup
- 2 tsp sesame oil
- 2 tsp mirin
Spicy Mayo
- 1 tbsp Sriracha sauce more if desired
- 1/2 cup Mayonnaise
Instructions
Poke bowl
- Divide ingredients between four bowls: Place 1 cup cooked rice in each bowl. Drizzle with about 1-2 tsp teriyaki sauce in each bowl.
- Divide remaining ingredients through salad greens amongst bowls.
- Top with crunchy fried onions. Drizzle with spicy mayo and sesame seeds.
Teriyaki Sauce
- Whisk soy sauce, maple syrup, sesame oil, and mirin in a small bowl to combine. transfer to pouring container if available.
Spicy Mayo
- Whisk sriracha and mayo in a small bowl. Dollop on bowls or transfer Spicy Mayo to squeeze bottle and drizzle!
- Enjoy!