Vegan Poke Bowl

I love making Vegan Poke Bowl when I need something light but filling with all those bright, fresh flavors. The tofu gets crispy and golden on the outside with tender insides, coated in sesame-ginger flavor. It sits on sushi rice with edamame, radishes, and nori for that perfect bite. It's ideal for lunch, light dinners, and meal prep for work because everything holds up beautifully when stored separately for about 3 days in the fridge.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Keyword: Vegan Poke Bowl

Servings:

Calories: 448kcal

Author: Mandy Applegate

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

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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