LunchDinnerMain Course

Edamame & Tofu Poke Bowl

Name: Edamame & Tofu Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: hawaiian
Ingredients: 340 g firm tofu pressed and cubed; 30 ml soy sauce; 10 ml sesame oil; 10 ml rice vinegar; 5 ml maple syrup; 1 pcs ginger grated; 1 clove garlic minced; 1 cup sushi rice uncooked; 1 cup shelled edamame frozen; 0.5 pcs cucumber diced; 1 pcs carrot shredded; 1 pcs avocado sliced; 4 pcs radish thinly sliced; 2 pcs scallion sliced; 1 tsp sesame seed toasted

This vibrant vegan poke bowl features marinated tofu and crisp edamame, served over a bed of sushi rice. It's a fresh, satisfying, and easy-to-assemble meal perfect for lunch or a light dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Easy
Per serving: 882 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gfirm tofu, pressed and cubed
1 cupsushi rice, uncooked
1 cupshelled edamame, frozen
0.5 pcscucumber, diced
1 pcscarrot, shredded
1 pcsavocado, sliced
4 pcsradish, thinly sliced

marinade

30 mlsoy sauce
10 mlsesame oil
10 mlrice vinegar
5 mlmaple syrup
1 pcsginger, grated
1 clovegarlic, minced

garnish

2 pcsscallion, sliced
1 tspsesame seed, toasted

Equipment

saucepan · whisk · cutting board · knife · mixing bowl · serving bowls

The method

Step by step

1
Press the tofu to remove excess water, then cut it into 1/2-inch cubes.
About 5 min
Cook’s note: Wrap tofu in paper towels and place a heavy object on top for quicker pressing.
2
In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic to create the marinade.
About 2 min
3
Add the cubed tofu to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare other ingredients.
Cook’s note: For deeper flavor, marinate for up to 30 minutes or longer in the refrigerator.
4
Cook the sushi rice according to package instructions.
About 15 min
Cook’s note: Rinse the rice thoroughly before cooking for a better texture.
5
While the rice cooks, steam or boil the frozen shelled edamame until tender-crisp, about 3-5 minutes. Drain and set aside.
About 5 min
6
Prepare the remaining vegetables: dice the cucumber, shred the carrot, slice the avocado, and thinly slice the radishes.
About 8 min
7
Once the rice is cooked, divide it evenly between two serving bowls.
About 1 min
8
Arrange the marinated tofu, edamame, cucumber, carrot, avocado, and radish in separate sections over the rice in each bowl.
About 2 min
Cook’s note: Aim for a colorful and aesthetically pleasing arrangement.
9
Garnish with sliced scallions and toasted sesame seeds.
About 1 min
10
Serve immediately and enjoy.

Per serving

Nutrition

72%Score

Calories: 882.2kcal
Protein: 34.7g
Carbs: 124g
Fat: 30.1g
Fibre: 12.5g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover poke bowl components separately in airtight containers in the refrigerator.

Reheating

This dish is best eaten cold or at room temperature.