These teriyaki tofu poke bowls are one of our go-to weeknight meals. A perfect balance of flavors and textures, this is sure to become an instant favorite!
It tastes amazing fresh but also stores well in the fridge and can be eaten cold, which makes a refreshing grab-n-go lunch!
First thing you want to get started is your tofu! Pressing your tofu is the key to cooking firm crispy tofu! I press mine by wrapping the tofu block in a clean dish towel, placing on a plate, and gently placing my wood block cutting board (pictured below) on top. I will also add heavier objects on top like cans or my tea kettle. It’s some odd engineering, but it works. I will let this press for as long as possible, at least 30 minutes, but can be pressed for a few hours.
While your tofu is prepping you can prepare the rest! Chop your veggies and make the sauces that make this recipe irresistible!
When tofu is pressed, dice into cubes. The size is up to you- they cook best as 1/4” or 1/2” cubes.
You’ll want to pan fry these on a medium-high heat. My stovetop runs a little hot, so we cook on medium. You will notice as you are cooking how the tofu cubes turn a beautiful golden brown. Make sure to fry all sides to achieve maximum crispyness!
This next step is the best part of cooking this recipe! Add the teriyaki sauce mixture to the pan and watch it thicken in a flash. This only takes 1-2 minutes, so make sure to not overcook and remove immediately from heat.
Finally, create your teriyaki tofu poke bowls! Garnish with sesame seeds or chives, and drizzle your homemade yummy sauce on top to take it to the next level!
Teriyaki Tofu Poke Bowls
Prep time: 45 min
Cook time: 15 min
Serves 3
Ingredients
· 1 ¼ cup uncooked sushi rice or long grain white rice
· 1 14 oz. block tofu
· 1 large cucumber, chopped
· 2 carrots, spiraled or cut into matchsticks
· 2 cups purple cabbage, chopped
· 2 Tbsp all purpose flour
· 3-4 Tbsp avocado oil (or other high heat oil)
· ¼ cup teriyaki sauce
· ¼ cup soy sauce
· 2 Tbsp sesame oil
· ½ tsp sriracha (optional)
· ½ tsp ginger
· ½ tsp garlic powder
For the Yummy Sauce:
· ¼ cup vegan mayo* (I used Follow Your Heart)
· 2 Tbsp ketchup
· 2 Tbsp water
· 2 tsp agave
· ½ tsp sriracha (optional)
· ¼ tsp paprika
· S+P to taste
Directions
1. Drain and remove tofu from packaging. Press for at least 30 minutes using a tofu press, or by wrapping in a clean dish towel and placing on a plate, adding a heavy object like a book or cutting board on top.
2. While tofu is pressing, prepare cucumbers, carrots, and cook rice according to package directions (1 part rice to 2 parts water, simmering for about 15-20 min). Set everything aside and let rice cool.
3. In a separate small bowl, mix together teriyaki sauce, soy sauce, sesame oil, siracha, ginger, and garlic powder. Set sauce mixture aside.
4. Make yummy sauce ingredients by adding everything to a small bowl. Mix until combined. Place in fridge when finished.
5. Remove tofu from towel and cut into small cubes. Place in a large mixing bowl, and add flour. Toss tofu and flour until all tofu is coated.
6. In a large pan heat avocado oil over medium-low, adding enough oil to coat the entire bottom of the pan. Once oil is hot, add tofu and cook until the bottom is golden brown and crispy, about 3 minutes on each side. Keep flipping cubes until all sides are golden and crispy.
7. When tofu is completely golden, add the teriyaki sauce mixture. Toss for about 1 minute, until sauce has thickened and reduced. Immediately remove from heat.
8. Assemble your tofu poke bowls over rice. Garnish with sesame seeds and top with yummy sauce!
Notes:
*Different brands of vegan mayo will yield different sauce thickness, so adjust your water according to your desired thickness if needed.
*Refrigerate for up to 5 days.
*This recipe is excellent for leftovers when served cold!