Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber and avocado for a quick and easy meal bowl! Let's make Hawaiian tofu poke bowls together! This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables.

They're easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. This vegan twist on the popular poke bowl swaps the raw fish for marinated, flavor-packed tofu, allowing vegans and vegetarians (and the raw fish-averse in general) to get in on the action. How to make a delicious, healthy Poke Bowl!

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, tofu poke bowl with srirachannaise. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tofu Poke Bowl with Srirachannaise is one of the most popular of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. Tofu Poke Bowl with Srirachannaise is something that I've loved my entire life. They are fine and they look fantastic.

Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber and avocado for a quick and easy meal bowl! Let's make Hawaiian tofu poke bowls together! This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables.

To begin with this recipe, we must prepare a few ingredients. You can cook tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

1. {Make ready 1 Cup of Jasmine Rice.
2. {Take 1 Portion of Iceberg Lettuce.
3. {Get 1 Portion of Rocket.
4. {Make ready 1 of Carrot.
5. {Make ready 2 of Baby Corns.
6. {Make ready 1/2 of Cob Sweetcorn.
7. {Make ready 1 of serving of Tofu.
8. {Make ready 2 of Spring Onions.
9. {Make ready 1 Tbsp of Sesame Oil.
10. {Get 3 Tsp of Sriracha.
11. {Get 1 Tbsp of Mayonnaise.
12. {Make ready 2 Tsp of Soy Sauce.
13. {Make ready 2 Tbsp of Plain Flour.
14. {Take 2 Tbsp of Oil.
15. {Take of Optional, Baked Chickpeas (or other left-over dish).
16. {Get To Taste of Salt.

Made with your choice of ahi tuna or tofu! Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing. Traditional poke is made with raw, marinated fish. This recipe uses tofu as substitute, topped with cooked spinach, avocado, sesame In a medium bowl, whisk the soy sauce, rice wine vinegar, sesame oil, sesame seeds, garlic, ginger, and scallions.

Steps to make Tofu Poke Bowl with Srirachannaise:

1. Boil the rice until it is dry, but a little sticky. Add half of the sesame oil to the rice, along with some salt to taste. Set aside to cool..
2. Meanwhile, peel the carrot and using the peeler, cut it into ribbons. Finely chop the lettuce and spring onion. Boil the corn in a pot of water, the baby corn will only need about 30 seconds (this is my preference, I don't like un-cooked baby corn) and the corn on the cob will need about 5 minutes. Drain and set aside to cool..
3. Press the water out of the tofu and chop into medium chunks. Mix the flour with a little salt and toss the tofu in the flour, so it is evenly coated. In a non-stick pan heat up the oil and half of the remaining sesame oil (make sure to leave some). When it is hot place the tofu in the pan (it should sizzle when added) gently fry on each side, until golden-brown..
4. Now let's make the sauce! Combine the mayonnaise, Sriracha, remaining sesame oil and soy-sauce and mix well, until fully combined. The corn should be cool by now. Chop the baby-corn into small pieces, so it looks like flowers. Strip the main corn on the cob by placing it end-up on the chopping board and chopping downwards, towards the board..
5. Time to assemble! First, add the rice, so it takes up a 3rd of your bowl (it should be nice and sticky, so easy to shape). Then add the optional chickpeas (or other left-overs). Add the lettuce and rocket, this should take up about a quarter. On top of this add the sweetcorn, carrot, tofu and spring onion. Drizzle with the Srirachannaise and enjoy!.

Add the tofu and toss gently to coat. This Vegan Tofu Poke Bowl is light, healthy and so easy to make at home! Featuring crispy tofu, sea weed salad, edamame, mandarin oranges, cucumbers, avocado and fresh rice- all covered in a delicious fresh ponzu sauce. Too many Poke Bowl recipes disappoint with bland dressings and tasteless rice. the Japanse blood in my veins Poke Bowls are a terrific hot weather food, given they're intended to be eaten at room temperature. Could you make this with tofu instead of the tuna?

So that's going to wrap this up with this special food tofu poke bowl with srirachannaise recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!