🍜Marinated Tofu Poke Bowl | Easy & Healthy Summer Recipe!

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and provide a similar protein source.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked sweet potato

Mashed peas or sweet potato can provide creaminess at a lower cost.

pickled ginger

🥗Healthier: fresh ginger

💰Cheaper: sliced radishes

Sliced radishes can add a similar crunch without the cost.

Prepare the marinade by mixing 4 tablespoons of coconut aminos, 1 teaspoon of toasted sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of maple syrup, 1 teaspoon of sriracha, 0.5 teaspoon of seaweed flakes, and 1 tablespoon of lemon juice in a bowl.

Pat the super firm tofu dry and cube it into small bite-sized pieces.

Place the cubed tofu into the marinade and ensure it is evenly coated.

Use the Dare simnet method by pressing down lightly on the tofu with another dish to help it absorb the marinade without losing its shape.

Set the marinating tofu aside while preparing the other ingredients.

Microwave 1 to 1.5 cups of shelled edamame with a little water for about 3 minutes until heated.

Shred the carrots, dice the cucumber, and dice the avocado.

Prepare mango by dicing it into small pieces.

Microwave sticky rice or sushi rice for 90 seconds as a shortcut method.

Assemble the poke bowl starting with a layer of spring mix at the bottom.

Add the hot sticky rice on top of the spring mix.

Layer the edamame, shredded carrots, diced cucumber, diced mango, diced avocado, and marinated tofu on top of the rice.

Drizzle the leftover tofu marinade over the assembled bowl as a sauce.

Sprinkle sesame seeds on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens