The Vegan Poke Tofu Spicy Bowl from I Love Poke combines sharp flavors and vibrant colors in a perfect composition for those looking for a light but full-flavored meal. Crispy tofu cubes caramelized in a spicy gochujang-based marinade meet rice seasoned with a touch of rice vinegar, while avocado, edamame, cucumber, and carrots ensure freshness and texture.
The result is a balanced bowl, ideal for quick lunches or casual dinners, maintaining the playful aesthetic and typical energy of the brand: tangy notes, spicy, and a toasted sesame finish that completes every bite.
Ingredients
- 300 g cooked sushi rice (preferably rinsed and slightly cooled)
- 300 g tofu firm (well drained and pressed, cut into cubes)
- 2 tablespoons gochujang (Korean chili paste for the marinade)
- 1 spoon tamari soy sauce (or low-sodium soy sauce)
- 1 spoon maple syrup (or vegan honey to balance the spiciness)
- 1 teaspoon sesame oil (for aroma in the marinade)
- 1 clove garlic (grated, for the marinade)
- 1 spoon neutral seed oil (for browning the tofu)
- 1 medium avocado (ripe but firm, sliced)
- 150 g shelled edamame (boiled or steamed)
- 1 medium cucumber (cut into thin slices or julienne)
- 1 medium carrot (grated or in thin ribbons)
- 40 g pickled ginger (gari) (optional, for a fresh contrast)
- 1 teaspoon sesame seeds (toasted before serving)
- 1 leaf nori (cut into strips for garnish)
- 1 spoon rice vinegar (to season the rice with 1 teaspoon of sugar and a pinch of salt)
- 1 clove lime (in wedges, to squeeze before eating)
- 1 spoon fresh coriander (chopped, optional for garnish)
Preparation
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1
Prepare the marinade: combine gochujang, tamari sauce, maple syrup, sesame oil, and grated garlic in a bowl. Stir until smooth.
Durata indicativa: 5 min
Tip: Taste and adjust the sweetness; the marinade should be savory and slightly spicy.
-
2
Marinate the tofu: place the tofu cubes in a bowl, pour half of the marinade over them and let them soak for at least 15 minutes (even while preparing the rest).
Durata indicativa: 15 min
Tip: Press the tofu before cutting to obtain a drier surface and promote caramelization.
-
3
Cook the rice: if it is not already cooked, rinse the sushi rice and cook it according to the instructions; once ready, season it with rice vinegar, sugar, and a pinch of salt and let it cool slightly.
Durata indicativa: 20 min
Tip: Spread the rice on a wide bowl to cool it quickly without drying it out.
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4
Brown the tofu: heat the oil in a non-stick pan, add the marinated tofu cubes (set aside the remaining marinade) and cook over medium-high heat until golden and slightly caramelized.
Durata indicativa: 8 min
Tip: Do not move the tofu too much in the first few minutes to allow the crust to form.
-
5
Prepare the vegetables: quickly cook the edamame, slice the cucumber and avocado, and grate the carrot. Lightly warm the remaining marinade in a small saucepan to use as a sauce (optional).
Durata indicativa: 6 min
Tip: Immerse the vegetables in ice water for 1 minute to increase crunchiness.
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6
Assemble the poke bowls: divide the rice into bowls, arrange tofu, avocado, edamame, cucumber, carrot, and pickled ginger in visible sections, finish with sesame seeds, nori, cilantro, and a squeeze of lime. Drizzle with spicy sauce to taste.
Durata indicativa: 5 min
Tip: Play with colors by placing contrasting ingredients for an energetic visual effect.
Notes and Tips
Taste and adjust the sweetness; the marinade should be savory and slightly spicy.
Press the tofu before cutting to obtain a drier surface and promote caramelization.
Spread the rice on a wide bowl to cool it quickly without drying it out.
Do not move the tofu too much in the first few minutes to allow the crust to form.
Immerse the vegetables in ice water for 1 minute to increase crunchiness.
Play with colors by placing contrasting ingredients for an energetic visual effect.
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