Go Back
–+ servings
Hands Holding a vegan poke bowl with tofu, vegetables and avocado slices.
Print Recipe
5 from 3 votes

Vegan Poke Bowls with Sesame Ginger Tofu

These vegan tofu poke bowls are bursting with flavor! Made with pan-fried tofu, juicy mango chunks and macadamia nuts with a gingery dressing, they're both delicious and refreshing. The best part: these babies are super easy to meal prep!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: Hawaiian
Servings: 2
Calories: 700kcal
Author: Alissa Saenz

Ingredients

  • ½ cup brown rice
  • 1 cup water
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 ½ teaspoons canola oil, or high heat oil of choice
  • 7 ounces extra-firm tofu, cut into 1-inch cubes
  • ½ cup frozen shelled edamame, thawed
  • 1 cup diced fresh mango (about 1 medium mango)
  • 1 cup diced red bell pepper (about 1 pepper)
  • 2 small radishes, thinly sliced
  • ½ avocado, sliced
  • 2 tablespoons roughly chopped roasted macadamia nuts
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped fresh cilantro
US Customary - Metric

Instructions

  • Place the rice and water into a small saucepan and set it over medium heat.
  • Bring the water to a boil, lower the heat and cover the pan.
  • Allow the rice to cook until tender and the water is absorbed, about 40 minutes, or according to the package instructions.
  • While the rice cooks, stir the soy sauce, rice vinegar, maple syrup, sesame oil, and ginger together in a small bowl.
  • Coat the bottom of a medium skillet with the canola oil and place it over medium heat.
  • Give the oil a minute to heat up, and then add the tofu. Arrange it in an even layer.
  • Cook the tofu for about 10 minutes, flipping once or twice, until browned and crispy on multiple sides.
  • Pour about a third of the soy sauce mixture over the tofu.
  • Continue cooking the tofu for about 1 minute more, until most of the liquid has cooked off.
  • When the rice has finished cooking, remove it from the heat and let it sit with the lid on for about 5 minutes.
  • Uncover the rice and divide it into bowls. Arrange the tofu, edamame, mango, bell pepper, radishes, and avocado over the rice. Sprinkle with macadamia nuts, scallions and cilantro, then drizzle with the remaining soy sauce mixture.
  • Serve.

Nutrition

Serving: 1bowl | Calories: 700kcal | Carbohydrates: 77.2g | Protein: 26.3g | Fat: 35g | Saturated Fat: 5.2g | Sodium: 1381mg | Potassium: 1287mg | Fiber: 11.4g | Sugar: 21.9g | Calcium: 280mg | Iron: 6.8mg