Description
A vibrant and flavorful Honey & Soy Tofu Poke Bowl featuring crispy, caramelized tofu glazed in a sweet and savory sauce, served over fluffy jasmine or sushi rice and topped with fresh avocado, cucumber, edamame, shredded carrot, scallions, and sesame seeds. This bowl offers a perfect balance of textures and tastes for a satisfying vegan meal.
Ingredients
Scale
Tofu and Sauce
- 14 oz firm or extra-firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon oil for frying
Bowl Components
- 2 cups cooked jasmine or sushi rice
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup cooked and shelled edamame
- 1/2 cup shredded carrot
- 2 scallions, sliced
- 1 tablespoon sesame seeds
- Optional toppings: pickled ginger, seaweed salad, sriracha mayo
Instructions
- Press the Tofu: Wrap the tofu in paper towels and press it for 15 minutes to remove excess water. This ensures the tofu crisps up nicely when cooked.
- Coat and Fry Tofu: Toss the tofu cubes in cornstarch to coat evenly. Heat oil in a skillet over medium heat, then fry the tofu cubes until golden and crispy on all sides. Remove from the pan and set aside.
- Make the Glaze: In the same skillet, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Simmer the mixture for 1 to 2 minutes until it slightly thickens to form a glaze.
- Caramelize Tofu: Return the fried tofu to the pan and toss it in the glaze carefully, ensuring each piece is caramelized and coated evenly with the sauce.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top each bowl with glazed tofu, sliced avocado, cucumber, cooked edamame, shredded carrot, and scallions.
- Garnish and Serve: Sprinkle sesame seeds over the bowls, then drizzle with additional glaze or sriracha mayo if desired. Serve immediately for the best texture and flavor.
Notes
- Pressing tofu is essential to achieve a crispy texture when frying.
- Maple syrup can be used instead of honey for a vegan option.
- Use extra-firm tofu to hold its shape during frying and glazing.
- Optional toppings like pickled ginger and seaweed salad add an extra burst of flavor that complements the bowl well.
- Sriracha mayo adds a creamy and spicy kick but is optional based on preference.
