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With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

Hawaiian Tofu Poke Bowl

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

Course Lunch, Main Course, Salad
Cuisine Hawaiian
Keyword bowl, healthy
Custom Category Bowls, Lunch, Main Course, Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 580 kcal
Author Aryav Bothra

Ingredients

Rice:

  • 2 cups cooked sushi rice , or any short grain rice
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp salt

Tofu:

  • 1 1/2 cups extra firm tofu , or paneer
  • 2 1/2 tbsp soy sauce
  • 1 1/2 tbsp red chili paste
  • 1 tbsp mirin (japanesse rice wine) , optional
  • 1/2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp honey
  • 1 1/2 tbsp sweet and sour sauce
  • 1/2 tbsp lemon juice
  • 1 tbsp garlic , minced
  • 1/2 tbsp ginger , grated
  • black pepper , to taste
  • salt , to taste

Edamame:

Cabbage:

  • 3/4 cup purple cabbage
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt , to taste

Pickled Ginger:

  • 1 inch ginger , sliced into ribbons
  • 1 tbsp lemon juice
  • 3 slices beetroot

Spicy Ranch:

  • 3 tbsp ranch dressing
  • 2 tbsp sriracha

Other Toppings:

  • 3 spring onions , sliced
  • 1 carrots , julienned
  • toasted sesame seeds
  • 3 sheets dried seaweed , chopped

Instructions

  1. Cook the sushi rice according to the package instructions and once cooked, mix in the rice vinegar, salt, and sugar. Set aside to cool until the toppings are ready.

  2. For the tofu, mix together the tofu and all of the sauces, ginger, garlic. salt, and black pepper. Let marinate until ready to serve the bowls or for at least 15 minutes. If you don't want to have the tofu raw, feel free to pan fry it in some oil until golden brown and then cook in the marinade on a medium flame for 10 minutes until nice and thickened.
  3. For the pickled ginger. Mix together the beet, lemon, and ginger ribbons and let sit for at least 5-10 minutes to get a vibrant pink color. Remove the beet slices before adding the poke bowl.
  4. For the edamame, mix together the cooked edamame, nanami togarashi chili seasoning, and lemon juice. Set aside until ready to assemble the poke bowls.
  5. For the cabbage, mix the cabbage, olive oil, lemon juice, and salt. Set aside until ready to assemble.
  6. For the spicy ranch, simply mix the ranch and sriracha together for quick and easy sauce! Feel free to adjust the quantity of sriracha based on your desired spices level!
  7. To assemble the poke bowls, add the rice along with all the other toppings in small mounds in the bowl. Garnish with some toasted sesame seeds and the spicy ranch and enjoy!
Nutrition Facts
Hawaiian Tofu Poke Bowl
Amount Per Serving
Calories 580 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 1118mg49%
Potassium 329mg9%
Carbohydrates 108g36%
Fiber 9g38%
Sugar 14g16%
Protein 27g54%
Vitamin A 2824IU56%
Vitamin C 40mg48%
Calcium 206mg21%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.