Mango Tofu Poke Bowl
This refreshing vegan poke bowl swaps traditional fish for marinated sesame tofu and pairs it with sweet mango, crunchy radishes, and a tangy ponzu-style dressing over brown rice. It is a plant-based take on the classic Hawaiian bowl that does not compromise on flavor or satisfaction.
A bright and refreshing vegan tofu poke bowl with mango and a tangy sesame dressing.
Nutrition per serving
Ingredients
Protein
Base
Marinade
Toppings
Instructions
Press and Marinate the Tofu
Make sure the tofu is pressed and dried thoroughly before cutting into cubes for the best texture. Toss the tofu with soy sauce and sesame oil in a bowl and let it marinate for 15 minutes.
Pan-Fry the Tofu
Heat a non-stick skillet over medium-high heat and cook the marinated tofu cubes for 3 to 4 minutes per side until golden brown and crispy on the outside. Remove from heat and set aside to cool slightly.
Prepare the Toppings
While the tofu cools, slice the radishes as thinly as possible using a sharp knife or mandoline for the best presentation. Dice the mango into uniform pieces for a consistent texture in each bite.
Build and Serve
Divide the cooked brown rice between two bowls and arrange the crispy tofu, diced mango, and sliced radishes attractively over the top. Drizzle with additional soy sauce or a squeeze of lime juice and serve right away.
Substitutions
Common mistakes
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