Our Poke bowl with crispy tofu and mango combines contrasts of flavor and textures: golden and crispy tofu cubes, slices of sweet mango, and creamy avocado on a bed of Japanese-seasoned rice. It is a bowl designed for those seeking a balanced and colorful meal, easy to prepare both at home and in take-away versions.
The light tofu marinade and the spicy-creamy sauce enhance the ingredients without overpowering them, while edamame, cucumber, and radishes add freshness and crunch. Ideal for the warm season, but perfect all year round for those who love fusion cuisine and Pacific flavors with a contemporary touch.
Ingredients
- 180 g sushi rice (raw weight, cook and season with rice vinegar)
- 250 g extra-firm tofu (well drained and pressed)
- 1 pcs mango (ripe but firm, sliced)
- 1 pcs avocado (ripe, sliced and drizzled with lime)
- 120 g shelled edamame (frozen, blanched)
- 1/2 pcs cucumber (cut into thin slices)
- 6 pcs radishes (thinly sliced for crunch)
- 2 tablespoons cornstarch (corn starch) (for coating the tofu and making it crispy)
- 2 tablespoons soy sauce (for marinating; use tamari if gluten-free)
- 1 spoon mirin (optional, adds a sweet note to the marinade)
- 1 teaspoon sesame oil (for the marinade)
- 2 tablespoons seed oil (for frying or sautéing the tofu)
- 3 tablespoons vegan mayonnaise (for the spicy cream (can be replaced with vegan yogurt))
- 1 teaspoon sriracha (or other hot sauce, adjust to taste)
- 1 pcs lime (juice for seasoning rice and avocado)
- 1 spoon toasted sesame seeds (for garnish)
- 1 pcs spring onion (finely sliced)
- 20 g pickled ginger (optional, for serving)
Preparation
-
1
Cook the sushi rice following the instructions on the package; once cooked, season with 1 tablespoon of rice vinegar and a pinch of sugar if you prefer, and let it cool slightly.
Durata indicativa: 20 min
Tip: Rinse the rice before cooking until the water runs clear to get well-separated grains.
-
2
Cut the tofu into cubes about 2 cm, marinate it for 10 minutes with soy sauce, mirin, and sesame oil, then drain the excess.
Durata indicativa: 10 min
Tip: Press the tofu 15-20 minutes before cutting to remove excess water.
-
3
Coat the tofu cubes in cornstarch and fry in a little hot oil or sauté in a pan until evenly golden on all sides.
Durata indicativa: 8 min
Tip: Do not overcrowd the pan to keep the tofu crispy; shake off excess starch before frying.
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4
Blanch the edamame for 2-3 minutes in boiling water and drain; prepare cucumber, radishes, avocado, and mango in slices.
Durata indicativa: 5 min
Tip: Wash and dry them well; avocado sprayed with lime does not brown quickly.
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5
Prepare the spicy cream by mixing vegan mayonnaise, sriracha, and 1 teaspoon of lime juice; adjust salt if necessary.
Durata indicativa: 3 min
Tip: For a lighter version, use plant-based yogurt instead of mayonnaise.
-
6
Compose the poke bowls: rice at the base, arrange crispy tofu, mango, avocado, edamame, cucumber, and radishes. Add spring onion, pickled ginger, and sesame seeds.
Durata indicativa: 5 min
Tip: Place the ingredients in separate portions for the typical visual effect of a poke bowl.
-
7
Drizzle with the spicy cream and a splash of lime juice before serving.
Durata indicativa: 1 min
Tip: Serve immediately to maintain the tofu's crispiness; if preparing in advance, keep the sauce separate.
Notes and Tips
Rinse the rice before cooking until the water runs clear to get well-separated grains.
Press the tofu 15-20 minutes before cutting to remove excess water.
Do not overcrowd the pan to keep the tofu crispy; shake off excess starch before frying.
Wash and dry them well; avocado sprayed with lime does not brown quickly.
For a lighter version, use plant-based yogurt instead of mayonnaise.
Place the ingredients in separate portions for the typical visual effect of a poke bowl.
Serve immediately to maintain the tofu's crispiness; if preparing in advance, keep the sauce separate.
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