Description
A vibrant and fresh honey & soy tofu poke bowl featuring crispy glazed tofu, fresh vegetables, and a flavorful glaze, perfect for a quick and satisfying meal with a balance of sweet, savory, and spicy elements.
Ingredients
Scale
Tofu and Glaze
- 1 block Tofu (pressed to remove excess moisture for ultimate crispiness)
- 2 tablespoons Cornstarch (for dusting tofu to achieve golden-brown crunch)
- 2 tablespoons Honey (or maple syrup for a vegan option)
- 3 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 cloves Garlic (minced)
Base and Toppings
- 1 cup Rice (white or brown; quinoa optional)
- 1 Avocado (sliced)
- 1 cup Cucumber (sliced or diced)
- 1 cup Edamame (cooked, shelled)
- 1 cup Carrots (julienned or shredded)
- 2 Scallions (sliced)
- 2 tablespoons Sesame Seeds (for garnish)
- 2 tablespoons Sriracha Mayo (optional drizzle for spice)
Instructions
- Press Tofu: Press the tofu for at least 15 minutes to remove excess moisture, ensuring the tofu becomes crispy when cooked.
- Prepare Tofu: Cut the pressed tofu into bite-sized cubes and dust them evenly with cornstarch to help create a crisp exterior.
- Cook Tofu: Heat oil in a pan over medium heat and add the tofu cubes. Cook for 8-10 minutes, turning occasionally, until tofu is golden brown and crispy on all sides.
- Make Glaze: In the same pan, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Simmer the mixture for 1-2 minutes until slightly thickened and aromatic.
- Glaze Tofu: Add the crispy tofu back into the pan and gently toss with the glaze for 2-3 minutes to coat thoroughly and absorb flavors.
- Assemble Bowl: In serving bowls, add a base of cooked rice. Top with glazed tofu cubes, sliced avocado, cucumber, edamame, carrots, and scallions for a colorful and nutritious mix.
- Garnish and Serve: Sprinkle sesame seeds on top and drizzle with sriracha mayo if desired for a creamy, spicy finish. Serve immediately and enjoy.
Notes
- Pressing tofu is essential for achieving a crispy texture; use a tofu press or place tofu between heavy plates with a paper towel.
- For a vegan version, replace honey with maple syrup and ensure sriracha mayo is vegan-friendly or omit.
- Use tamari instead of soy sauce for a gluten-free option.
- Rice can be substituted with quinoa or cauliflower rice for a different base or lower carb option.
- Sriracha mayo is optional and adds creaminess and spice; omit for a milder dish.
- To speed up the recipe, cook rice ahead of time or use pre-cooked rice.
