Tofu Poke Bowl
Why this recipe works
- Layered textures: Creamy avocado, crisp cucumber, tender tofu, edamame and crumbled nori make the bowl feel varied without extra cooking.
- Clean, savoury balance: Rice vinegar brightens the soy and sesame marinade, keeping the tofu savoury without making the bowl feel heavy.
- Fast assembly: Most of the work happens while the rice cooks, so the toppings and tofu are ready to layer as soon as the rice has cooled slightly.
Get the most out of this recipe
Ingredient notes
- Use extra-firm tofu: Extra-firm tofu holds its shape well when cubed and tossed through the marinade, giving the bowl a cleaner texture.
- Choose firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to dice neatly and hold its shape in the bowl.
- Add nori at the end: Seaweed softens quickly once it touches the rice and marinade, so crumble or snip it over just before serving.
Make-ahead tips
- Keep components separate: Store the rice, tofu, vegetables and seaweed separately so the toppings stay fresh and the nori remains crisp.
- Prep most toppings ahead: Cook the edamame and slice the spring onion in advance, but leave the avocado uncut until serving if possible.
- Assemble just before eating: Layer the bowl shortly before serving for the best contrast between rice, vegetables, tofu and seaweed.
Common mistakes
- Assembling with very hot rice: Let the rice cool until warm rather than steaming hot, otherwise the avocado can soften and lose its fresh look.
- Adding nori too early: Nori is best added at the last moment; if it sits under the tofu or marinade, it quickly turns soft.
Serving ideas
- Add extra crunch: Finish with sesame seeds, sliced radish or pickled vegetables if you want more contrast.
- Serve with extra dressing: Offer a little extra soy, sesame oil and rice vinegar on the side so each bowl can be adjusted at the table.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then cook in a saucepan according to the packet instructions. Spread it out to cool slightly while you prep the toppings.
- Whisk the soy sauce, sesame oil and rice vinegar in a bowl. Cut the tofu into bite-size cubes and toss through the marinade; set aside while you finish everything else.
- Cook the edamame according to the packet instructions, then drain and rinse under cold water. Slice the cucumber, dice the avocado, and finely slice the spring onion.
- Divide the rice between two bowls, then arrange the cucumber, avocado and edamame on top. Spoon over the tofu and any remaining marinade, then snip or crumble the nori over and finish with spring onion.
Recipe notes
Tips
- For best flavour, give the tofu at least 5 minutes in the marinade while the rice cools; longer is fine if you have time.
- If the rice is still hot, let it cool until warm before assembling so the avocado stays fresh-looking.
Substitutions
- Replace rice vinegar with white vinegar for a sharper, less sweet acidity.
- Replace nori sheets with gim for a similar seaweed finish.
Storage
- Refrigerate up to 2 days
- Refrigerate components in separate airtight containers. Eat within 2 days; keep the avocado uncut until serving if possible, and add the nori just before eating so it stays crisp.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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