A 100% plant-based version of Hawaiian poke that rivals the originals: extra-firm tofu marinated in teriyaki sauce, crunchy vegetables, creamy avocado, and a ginger tahini sauce that ties everything together beautifully.
This vegan poke proves that you can create a complete, nutritious, and delicious dish without animal ingredients. Tofu, when properly marinated and well-seared, acquires a texture and flavor that make it the perfect star. The key is in the preparation: the tofu must be pressed to remove excess water, then marinated for a long time to absorb all the flavors.
This dish is also perfect for those who do not follow a vegan diet: it is lighter than fish versions, very rich in plant proteins and fiber, and the combination of flavors is simply irresistible. The ginger tahini sauce adds a unique creaminess and aroma.
Ingredients
- 300 g Extra-firm tofu
- 200 g Brown rice (or quinoa)
- 3 tablespoons Teriyaki sauce
- 1 spoon Sesame oil
- 2 tablespoons Tahini (sesame paste)
- 1 spoon Tamari soy sauce (gluten-free)
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic
- 1 whole Avocado
- 150 g Edamame
- 100 g Carrots (julienned)
- 100 g Red cabbage (finely chopped)
- 1 whole Cucumber
- 2 tablespoons Sesame seeds (mixed)
- to taste Soybean sprouts
- to taste Spring onion
- to taste Nori seaweed (in strips)
- to taste Cilantro or parsley (fresh)
Preparation
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1
Pressing and marinating the tofu: This step is crucial! Remove the tofu from the package and wrap it in kitchen paper towels. Place it on a cutting board and put a weight on top (a pot, a heavy book). Let it press for at least 20 minutes to release all the water. Then cut it into 2 cm cubes. In a bowl, mix teriyaki sauce, soy sauce, sesame oil, finely chopped garlic, and half of the ginger. Add the tofu cubes and gently mix. Let marinate for at least 30 minutes (preferably 2 hours in the fridge).
Durata indicativa: 30 min
Tip: The longer the tofu marinates, the more flavorful it will be. If you have time, marinate it the night before
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2
Cooking brown rice: Brown rice takes longer than white rice. Rinse it well and cook it in lightly salted water (ratio 1:2.5) for about 30-35 minutes. It should be cooked but still slightly al dente, with a pleasant 'chewy' texture. Alternatively, you can use quinoa which cooks in just 15 minutes and adds even more protein. Let the chosen grain cool.
Durata indicativa: 35 min
Tip: Brown rice can be cooked in advance and stored in the fridge for 2-3 days
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3
Tofu cooking: Heat a non-stick pan or griddle with a drizzle of oil. When it is hot, place the marinated tofu cubes one by one, without overlapping them. Let them cook without touching for 3-4 minutes, until a nice golden and crispy crust forms. Gently turn each cube and brown the other sides as well. The tofu should be crispy on the outside and soft inside. Drizzle with the remaining marinade in the last minutes of cooking.
Durata indicativa: 12 min
Tip: Do not move the tofu too early or the crust will not form. Patience!
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4
Tahini sauce preparation: In a small bowl, mix the tahini with 2-3 tablespoons of warm water until you get a creamy consistency (the tahini thickens when stirred, then dissolves with the water). Add soy sauce, the rest of the grated ginger, a splash of lime or lemon juice, and if you want, a pinch of chili or sriracha. The consistency should be a fluid but creamy sauce. Taste and adjust the flavor.
Durata indicativa: 5 min
Tip: If the sauce is too thick, add more water little by little
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5
Vegetable preparation: Cook the edamame in boiling water for 3-4 minutes, drain and cool them. Slice the avocado, julienne the carrots thinly (use a peeler for perfect strips), finely chop the purple cabbage, and cut the cucumber into half-moons. Slice the spring onion into thin rings. Prepare the bean sprouts by rinsing them well. All the vegetables must be crunchy and fresh to contrast with the warm tofu.
Durata indicativa: 15 min
Tip: The finer the vegetables are cut, the better all the flavors blend in the mouth
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6
Final assembly: Spread the brown rice or quinoa on the bottom of two large bowls. Artistically arrange all the ingredients: crispy tofu still warm, avocado, edamame, carrots, cabbage, cucumber, sprouts. Create a rainbow of colors! Generously drizzle with tahini sauce (use a zigzag motion). Sprinkle with mixed sesame seeds, spring onion, nori seaweed strips, and fresh coriander leaves. Serve immediately while the tofu is still warm.
Durata indicativa: 5 min
Tip: The contrast between warm tofu and cold vegetables is one of the strengths of this dish
Notes and Tips
The longer the tofu marinates, the more flavorful it will be. If you have time, marinate it the night before
Brown rice can be cooked in advance and stored in the fridge for 2-3 days
Do not move the tofu too early or the crust will not form. Patience!
If the sauce is too thick, add more water little by little
The finer the vegetables are cut, the better all the flavors blend in the mouth
The contrast between warm tofu and cold vegetables is one of the strengths of this dish
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