Crispy Tofu Teriyaki Poke Bowl
There’s something uniquely satisfying about digging into a bowl that’s bursting with contrasting textures and flavors, and this Tofu Teriyaki Bowl is a prime example. This has been my go-to recipe for nights when I’m overwhelmed by the day and craving something healthy and easy to make.
The homemade teriyaki sauce is a mix of savory yet sweet and clings to each piece of crisped tofu for the perfect bite. The drizzled spicy mayo sauce adds a subtle kick, while fresh radishes and carrots provide a balancing freshness. To elevate this bowl, I’ve added fresh mango and crispy seaweed strips to the listed toppings, adding a refreshing sweetness and salty crunch on top of the fluffy bed of rice.
If you’re meal-prepping this dish, store the toppings separately from the rice and tofu mixture for easy assembly throughout the week
Crispy Tofu Teriyaki Poke Bowl
Ingredients
Tofu
- 1 block firm tofu pressed and drained
- 1/4 cup corn starch
- 2 tbsp olive oil
- salt and pepper to taste
Teriyaki Sauce
- 1/4 cup tamari gluten-free soy sauce
- 1/4 tbsp brown sugar
- 2 tbsp agave
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 1/2 + 1/4 cup water
- 2 tbsp corn starch
Poke Bowl
- 2 cups white rice
- 1 cup edamame frozen
- 1/2 cucumber sliced
- 4 radish sliced
- 1/4 cup shredded carrots
- everything seasoning to taste
Spicy Mayo Sauce
- 1/2 cup vegan mayo
- 2 tbsp sriracha
- 2 limes juiced
- 2 cloves garlic chopped
Instructions
- Begin by wrapping the block of tofu in paper towels to gently press out excess liquid then slice it into squares and transfer them to a mixing bowl. Coat the tofu pieces evenly with cornstarch, olive oil, salt, and pepper. Bake in oven or air-fryer at 400F and cook for 14 mins, flipping them halfway.
- While the tofu is cooking, prepare rice and edamame as directed on their packaging. Set aside once done.
- In a saucepan over medium heat, combine all the teriyaki sauce ingredients, except for 1/4 cup of water and 1/4 cup of cornstarch. Stir well. In a separate bowl, mix the remaining 1/4 cup of water with the cornstarch to create a slurry. Gradually pour the mixture into the saucepan, stirring slowly and consistently until it thickens (about two minutes). Reduce heat to simmer and add crispy tofu. Stir to combine then remove from heat.
- Make the spicy mayo sauce by whisking together all the ingredients. Adjust the consistency as needed; if the sauce is too thick, you can add water gradually until you reach the desired thickness
- Assemble the poke bowl by adding rice and teriyaki tofu to your serving bowls then add sliced radish and cucumber, shredded carrots, and cooked edamame. Drizzle spicy mayo sauce then top with everything seasoning. Ready to serve!
