Tofu Poke Bowl

I know i’m a bit late, but HAPPY NEW YEAR! It’s not only a new year, but a brand new decade. That means a chance for new beginnings, new adventures, and of course more yummy food. Like the majority of resolution setters, I start my January off with a reminder to myself that health should come first. Meaning prioritising vegetables, exercise and drinking wine water.

To help M and I stay our course, we developed a January schedule-filled with dinner recipes and days at spin and the gym. This allows us to only buy groceries for our planned meals, which has two benefits: making our weeknight meal preparations easy and healthy, and avoiding food waste. I’d really suggest this as a good way to stick to your health resolutions! Don’t feel like you need to make something new for all 30 or 31 days of the month. Throw in some old favourites or simple meals to make on those busy nights.

One of the meals on your list should be this vegan tofu poke bowl. All the steps are easy, and it’s super customizable. If you want to make it even healthier, omit the frying and simply toss the tofu in the sambal, sweet chili sauce,and rice vinegar. But my preference is to fry it, with the cornstarch it gives the tofu a really nice crunch on the outside and soft pillowy inside. Plus you’re going to get lots of nutrients from all the other ingredients in the bowl, so why not.

Remember, no one is perfect. So if you have to bend your resolution a little bit. That is OK. We all do it, but that doesn’t mean we should give up entirely. Baby steps still get you where you want to be.

5 from 3 reviews

Vegan Tofu Poke Bowl

January 12, 2020

Servings: 4 bowls

Prep: 10 min

Cook: 10 min

Total: 20 min

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By: ME

Ingredients

• For Tofu:
• 1 package firm tofu
• 1 tbsp chili garlic sauce (sambal)
• 2 tbsp sweet chilli sauce
• 1 tsp rice vinegar
• cornstarch
• canola oil
• Sauce for Top:
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1/4 tsp sesame oil
• 1 tsp rice vinegar
• Soy Ginger Onion:
• 1/4 medium sized sweet onion
• 1 tsp soy sauce
• 1 inch knob grated ginger
• Toppings:
• 2 cups cooked brown rice
• 1 cup edamame beans
• 1/2 cup radish, thinly sliced
• 1 ripe mango, diced
• 2 green onions, thinly sliced
• 1 avocado, thinly sliced
• sesame seeds for garnish

Directions

• Step 1 Prepare all topping ingredients, including slicing onion and putting in a small bowl with the ginger and soy sauce, to have ready for your bowl assembly.
• Step 2 Cut tofu lengthwise and place in-between paper towel to press out water. Combine sambal, sweet chilli sauce and rice vinegar in a small bowl. Then cut tofu into 1 inch cubes and toss with enough cornstarch to coat.
• Step 3 Heat a saute pan with 1 tbsp canola oil, once hot add tofu and cook until brown on all sides. Then add sauce ingredients to the pan and toss. Remove pan from heat.
• Step 4 While tofu is cooking, combine all sauce ingredients in a small bowl and set aside.
• Step 5 It’s time to make your bowl! Start with the rice and add any or all of the toppings and don’t forget to drizzle with sauce to finish it off.