Tofu Wasabi Poke Bowl Recipe – Japanese Special
The Tofu Wasabi Poke Bowl is a vibrant, plant-based twist on the traditional Hawaiian poke, infused with Japanese flavors. Firm tofu cubes are marinated in a blend of soy sauce, sesame oil, rice vinegar, and wasabi paste, then paired with a medley of fresh vegetables like avocado, cucumber, radish, and edamame. Served over a bed of sushi rice and garnished with green onions, sesame seeds, and optional seaweed salad or pickled ginger, this bowl offers a delightful balance of textures and tastes. It’s a perfect choice for a light lunch or dinner that’s both satisfying and nourishing.
- Prep Time15 min
- Cook Time30 min
- Perform Time15 min
- Total Time1 hr
For the Tofu Marinade:
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon wasabi paste (adjust to taste)
- 1 teaspoon honey or agave syrup (optional)
For the Bowl:
- 2 cups cooked sushi rice (or brown rice)
- 1 cup edamame, shelled
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 radish, thinly sliced
- 1 carrot, shredded
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Seaweed salad (optional)
- Pickled ginger (optional)
For Garnish:
- Extra wasabi paste (optional)
- Soy sauce (for drizzling)
Marinate the Tofu:
In a bowl, mix soy sauce, sesame oil, rice vinegar, wasabi paste, and honey/agave.
Add the cubed tofu and gently toss to coat. Let it marinate for at least 30 minutes in the fridge.
Prepare the Sushi Rice:
Cook sushi rice according to package instructions. Once cooked, let it cool slightly.
Assemble the Bowl:
Divide the sushi rice into serving bowls.
Arrange marinated tofu, edamame, cucumber, avocado, radish, and carrot on top of the rice.
Sprinkle with green onions and sesame seeds.
Add seaweed salad and pickled ginger if desired.
Serve:
Drizzle with extra soy sauce and wasabi if desired. Enjoy your poke bowl!
Recipe Notes:
Tofu Texture: For a firmer texture, consider baking or pan-frying the marinated tofu until golden brown.
Wasabi Level: Adjust the amount of wasabi paste according to your spice preference. Start with a small amount, as it can be quite potent.
Rice Alternatives: While sushi rice is traditional, you can substitute with brown rice or quinoa for added nutrition.
Toppings Variations: Customize your bowl with additional toppings like mango, bell peppers, or your favorite veggies.
Storage: The assembled poke bowls are best enjoyed fresh, but you can store the components separately in the fridge for up to 2 days.
