Easiest Way to Cook Tasty Tofu Poke Bowl with Srirachannaise

Tofu Poke Bowl with Srirachannaise. 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! Traditional poke is made with raw, marinated fish.

Tofu Poke Bowl with Srirachannaise This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables. It's an awesome vegan meal prep recipe and it's so easy to make! These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. You can have Tofu Poke Bowl with Srirachannaise using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tofu Poke Bowl with Srirachannaise

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

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. I like to prep the rice, tofu, and veggies on Sunday and then assemble the bowls for lunch, but these are. How to make a delicious, healthy Poke Bowl!

Tofu Poke Bowl with Srirachannaise step by step

  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!.

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 and Asian spices and seasonings: Tofu, it turns out, is the perfect substitute. It's light and velvety texture mimics the bite of fatty fish like salmon and tuna. When marinated with soy sauce, rice wine vinegar.

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