Crispy Tofu Poke Bowl
Why this recipe works
- Balanced textures: Crisp-edged tofu, tender rice, creamy avocado and crunchy cucumber make the bowl feel varied rather than heavy.
- Fast assembly: The tofu, vegetables and dressing can be prepared while the rice cooks, keeping the recipe practical for lunch or a quick dinner.
- Lightly seasoned rice: Rice vinegar lifts the sushi rice and balances the richness of the avocado and sesame oil.
- Easy to adapt: The bowl format makes it simple to adjust toppings, add extra vegetables or change the dressing while keeping the same base.
Get the most out of this recipe
Texture tips
- For crisper tofu: Dry the tofu thoroughly before frying and give the pieces enough space in the pan so they brown rather than steam.
- Keep the toppings fresh: Let the rice cool slightly before adding avocado, cucumber and nori so the cold toppings stay distinct and the nori remains pleasantly crisp.
Ingredient notes
- Choose firm tofu: Firm tofu holds its shape well in the pan and gives a better bite than softer varieties.
- Use a firm-ripe avocado: Avocado should be ripe enough to taste creamy but still firm enough to slice cleanly for bowl assembly.
- Finish with nori just before serving: Torn nori adds a savoury seaweed note, but it softens quickly once it touches warm rice or dressing.
Make-ahead tips
- Store components separately: Keep the rice, tofu and vegetables in separate airtight containers to preserve the best texture.
- Reheat the rice safely: Reheat the rice until piping hot, then add the cold vegetables and toppings after warming.
- Best with freshly fried tofu: The tofu has the best crisp edges when served straight after frying, though it can be briefly reheated in a pan to refresh the texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice under cold water until the water runs mostly clear. Cook it in a saucepan according to the packet, then take off the heat and rest, covered, for 10 minutes. Stir through the rice vinegar and leave to cool slightly.
- Meanwhile, cook the edamame in boiling water until tender, then drain well. Cut the tofu into bite-size cubes and pat dry with kitchen paper. Slice the cucumber, slice the spring onion, and cut the avocado into slices.
- Heat 1 tbsp of the toasted sesame oil in a frying pan over medium-high heat. Add the tofu in a single layer and pan-fry for 6 to 8 minutes, turning, until golden all over. Take the pan off the heat.
- In a mixing bowl, whisk together the soy sauce and remaining 0.5 tbsp toasted sesame oil. Tip in the tofu and toss gently to coat. Tear the nori into thin strips.
- Divide the rice between two bowls and top with cucumber, avocado and edamame. Spoon over any remaining dressing from the tofu, then finish with spring onion, sesame seeds and nori. Serve straight away.
Recipe notes
Tips
- For the crispest tofu, pat it very dry before frying and avoid crowding the pan.
- If you are pregnant, elderly, immunocompromised, or serving young children, use pasteurised tofu products and ensure the tofu is heated until piping hot.
Substitutions
- Replace Rice vinegar with Apple cider vinegar for a slightly fruitier tang.
- Replace Sesame seeds with Roasted sesame seeds for a toastier finish.
Storage
- Refrigerate up to 2 days
- Store rice and toppings separately in airtight containers for the best texture. Reheat the rice in the microwave with a splash of water until piping hot, then add the cold vegetables; the tofu is best eaten the day it is fried but can be reheated briefly in a frying pan to re-crisp.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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