The Vegan Poke Kimchi and Tofu Bowl combines the spicy energy of kimchi with the softness of crispy tofu, on a base of seasoned rice and fresh vegetables. It is a fusion bowl designed for those who love bold but balanced flavors: the sweet-salty marinade and the toasted touch of sesame seeds contrast the tangy and fermented note of kimchi.
Ideal for quick lunches, meal prep, or for those who want a contemporary and colorful vegan option.
Ingredients
- 300 g sushi rice (cooked) (preferably short-grain rice, seasoned with rice vinegar, 2 tablespoons)
- 200 g extra-firm tofu (well drained and pressed, cut into 2 cm cubes)
- 120 g vegan kimchi (lightly drained, at room temperature)
- 100 g shelled edamame (fluffed and blanched)
- 1 unit medium avocado (ripe but firm, sliced)
- 80 g cucumber (cut into julienne or thin slices)
- 70 g carrot (cut into ribbons or julienne)
- 2 unit spring onions (thinly sliced, white and green parts separated)
- 2 tablespoons tamari (gluten-free soy sauce) (you can use soy sauce if you don't have tamari)
- 1 spoon sesame oil (for marinating, intense toasted aroma)
- 1 spoon agave syrup (to balance acidity, can be replaced with maple syrup)
- 1 teaspoon gochugaru (Korean chili powder) (or chili flakes, adjust to taste)
- 1 spoon vegetable oil (for frying the tofu (peanut or sunflower))
- 1 spoon toasted sesame seeds (white or white/black mix for garnish)
- 1 unit lime (fresh juice for the sauce and to sprinkle on the avocado)
- 1 teaspoon salt (use sparingly, kimchi and tamari are already salty)
Preparation
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1
Cook the rice according to the instructions, drain it and season it while still hot with 2 tablespoons of rice vinegar and a pinch of salt; let it cool slightly.
Durata indicativa: 15 min
Tip: For perfect texture, cover the rice and let it rest for 5 minutes before seasoning.
-
2
Prepare the marinade by mixing tamari, sesame oil, agave syrup, gochugaru, and lime juice; taste and adjust the spiciness and sweetness.
Durata indicativa: 3 min
Tip: If you want a smokier note, add a pinch more sesame oil.
-
3
Put the tofu cubes in a bowl with half of the marinade and let them soak for 8–10 minutes, then drain the excess marinade.
Durata indicativa: 10 min
Tip: For crispier tofu, thoroughly dry the cubes with paper towels before frying.
-
4
Heat the vegetable oil in a non-stick pan and brown the tofu cubes on all sides until golden (about 6–8 minutes); towards the end of cooking, add the remaining marinade to glaze.
Durata indicativa: 8 min
Tip: Do not move the tofu too much in the first few minutes to get an even crust.
-
5
Blanch the edamame for 2–3 minutes in boiling water, drain and cool under cold water; prepare the vegetables (cucumber, carrot, spring onions) and slice the avocado.
Durata indicativa: 5 min
Tip: Cut the avocado at the last moment to prevent it from turning black; spray a little lime to maintain its color.
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6
Assemble the poke bowls: spread the rice as a base, add the warm tofu, kimchi, edamame, avocado, and the prepared vegetables.
Durata indicativa: 4 min
Tip: Arrange the ingredients in a radial pattern for a balanced and appetizing visual effect.
-
7
Finish with sesame seeds, a drizzle of raw sesame oil and, if you wish, an additional sprinkle of gochugaru or a few drops of tamari.
Durata indicativa: 1 min
Tip: Serve immediately to enjoy the contrast between the hot tofu and the fresh vegetables.
Notes and Tips
For perfect texture, cover the rice and let it rest for 5 minutes before seasoning.
If you want a smokier note, add a pinch more sesame oil.
For crispier tofu, thoroughly dry the cubes with paper towels before frying.
Do not move the tofu too much in the first few minutes to get an even crust.
Cut the avocado at the last moment to prevent it from turning black; spray a little lime to maintain its color.
Arrange the ingredients in a radial pattern for a balanced and appetizing visual effect.
Serve immediately to enjoy the contrast between the hot tofu and the fresh vegetables.
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