Vegan Poke Bowl
Add Preferred SourceVegan Poke Bowl gives me fresh, vibrant flavors with tofu that gets crispy and golden with sesame-ginger marinade. It turns caramelized on the outside while staying soft inside. The combination of warm glazed tofu, cool sushi rice, crunchy vegetables, and sesame seeds creates that perfect balance you’ll crave.
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I make it for lunch or light dinners, weekday meals, and meal prep for work lunches because everything holds up beautifully when stored separately. It’s healthy, easy to customize, and perfect for summer when you want something fresh. The tofu stays flavorful, and the vegetables stay crisp in the fridge for about 3 days, so you can assemble fresh bowls whenever you need them.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Vegan Poke Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making this colorful bowl from marinade to assembly.
Make the Sesame Ginger Marinade
Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, sriracha if you like heat, grated fresh ginger, minced garlic, green onions, and sesame seeds until smooth and fragrant. I like using this garlic press to make quick work of garlic and release more flavor than hand-chopping.
Pour half into a small bowl and set it aside for drizzling over your finished bowls later.
Marinate the Tofu
Add the inch cubes of extra-firm tofu to the remaining marinade in the bowl and toss gently so each piece is coated without breaking apart. Let it sit for at least 15 minutes so the tofu absorbs the sesame-ginger flavors.
I sometimes let mine marinate for up to an hour when I have extra time because the flavor gets even better. A glass bowl with a lid is perfect for marinating because you can cover it and pop it in the fridge without transferring to another container.
Pan-Fry the Tofu Until Golden
Heat a non-stick skillet over medium-high heat and add a splash of oil. Once it’s hot, place the marinated tofu in a single layer, leaving space between the cubes so they crisp up rather than steam.
Cook for 3 to 5 minutes per side, without moving them too much, until each side turns golden brown and develops crispy edges. Pour in the reserved marinade and let it bubble and reduce for 1 to 2 minutes, coating the tofu in a glossy glaze.
Assemble the Poke Bowls
Divide your cooked sushi rice between two bowls to create a base for all the toppings. I always reach for my ceramic bowls because they’re the perfect size and keep everything contained.
Arrange the glazed tofu on top of the rice, then add the edamame, thinly sliced radishes, and strips of nori around the bowl.
Garnish and Serve
Finish with extra sliced green onions and a sprinkle of sesame seeds over everything. Drizzle with the reserved marinade you set aside earlier for extra flavor. I like using a squeeze bottle to drizzle the marinade evenly over each bowl.
Now, all that’s left is to enjoy your warm Vegan Poke Bowls!
If you’re taking it to work or packing it for lunch, this insulated casserole carrier keeps everything fresh and prevents the rice from getting cold and hard.
Ingredients
- 1 cup cooked sushi rice
- 14 ounces extra-firm tofu (1 block) pressed and cubed
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons sriracha optional
- 2 teaspoons grated fresh ginger
- 2 cloves garlic minced
- ¼ cup edamame
- 2 small radishes thinly sliced
- 2 green onions thinly sliced
- 1 sheet seaweed thinly sliced
- 1 tablespoon sesame seeds
Video
Instructions
- In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, sriracha (if using), ginger, garlic, green onions, and sesame seeds. Set aside half of the mixture for serving.¼ cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons maple syrup, 2 teaspoons sriracha, 2 teaspoons grated fresh ginger, 2 cloves garlic
- Add the cubed tofu to the remaining marinade and toss gently. Let it marinate for at least 15 minutes.14 ounces extra-firm tofu
- Heat a non-stick skillet over medium-high heat. Add a splash of oil and cook the tofu for 3–5 minutes per side, until golden and crispy. Pour in the reserved marinade and cook for 1–2 minutes more.
- Divide the cooked sushi rice into bowls and top with the tofu. Add the edamame, radishes, and seaweed around the bowl.1 cup cooked sushi rice, ¼ cup edamame, 2 small radishes, 1 sheet seaweed
- Finish with extra green onions and sesame seeds.1 tablespoon sesame seeds, 2 green onions
Notes
- Press your tofu first: Wrap the tofu block in a clean kitchen towel and place something heavy on top for 15 to 20 minutes before cubing so it releases excess moisture and crisps up better in the pan.
- Save half the marinade: Set aside half the marinade before adding the tofu, so you have a clean, flavorful sauce for drizzling over the finished bowls without any raw tofu contact.
- Don’t overcrowd the pan: Give the tofu cubes space in the skillet so they develop crispy golden edges instead of steaming and turning soft.
- Add traditional Hawaii-inspired touches: Hawaiian poke bowls feature fresh veggies and crunchy toppings, so add cucumber for crunch, avocado for creaminess, scallions, a dollop of wasabi for heat, or a squeeze of lime juice over the finished bowl for extra brightness.
- Swap the base and protein: Cook brown rice, jasmine rice, or quinoa instead of sushi rice for different grain textures, swap the tofu for roasted chickpeas or cubed sweet potatoes, or use the oven method by baking marinated tofu at 400°F for 25 to 30 minutes, though each swap will change the flavor, texture, and authenticity of the bowl.
- Storage pro tip: Flash-freeze the cooked tofu on a baking sheet for 1 hour, then transfer it to the freezer.
Nutrition
How to Store Leftovers
Store the components separately in airtight containers in the fridge for up to 3 days. I always use bento-box containers with divided sections to keep the tofu, rice, and fresh toppings separate so the textures stay distinct, and nothing gets soggy.
The tofu stays flavorful cold, or you can reheat it in a skillet for 2 to 3 minutes to crisp up the edges again. The rice reheats well in the microwave with a damp paper towel over it to keep it from drying out. Assemble fresh bowls as needed throughout the week.
What to Serve With Vegan Poke Bowl
I usually serve it as a complete meal on its own since it has protein, veggies, and rice all in one bowl. If you want to add more vegetables, sliced cucumber, shredded carrots, or avocado chunks work beautifully and add extra freshness and color. Miso soup on the side makes it feel like a full restaurant experience, or you can serve it with seaweed salad or a simple cucumber sunomono salad for a light, refreshing complement.
For dessert or a sweet finish, green tea ice cream or fresh fruit like mango slices match the Asian-inspired flavors without being too heavy.
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