Tofu Poke Bowl with Srirachannaise. Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber and avocado for a quick and easy meal bowl! Let's make Hawaiian tofu poke bowls together! Traditional poke is made with raw, marinated fish.

Tofu Poke Bowl with Srirachannaise These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They're easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables.

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to prepare a special dish, tofu poke bowl with srirachannaise. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber and avocado for a quick and easy meal bowl! Let's make Hawaiian tofu poke bowls together! Traditional poke is made with raw, marinated fish.

Tofu Poke Bowl with Srirachannaise is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look fantastic. Tofu Poke Bowl with Srirachannaise is something which I've loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

{Make ready 1 Cup of Jasmine Rice.
{Take 1 Portion of Iceberg Lettuce.
{Take 1 Portion of Rocket.
{Prepare 1 of Carrot.
{Get 2 of Baby Corns.
{Prepare 1/2 of Cob Sweetcorn.
{Prepare 1 of serving of Tofu.
{Get 2 of Spring Onions.
{Take 1 Tbsp of Sesame Oil.
{Make ready 3 Tsp of Sriracha.
{Make ready 1 Tbsp of Mayonnaise.
{Take 2 Tsp of Soy Sauce.
{Get 2 Tbsp of Plain Flour.
{Prepare 2 Tbsp of Oil.
{Prepare of Optional, Baked Chickpeas (or other left-over dish).
{Make ready To Taste of Salt.

It's an awesome vegan meal prep recipe and it's so easy to make! How to make a delicious, healthy Poke Bowl! Made with your choice of ahi tuna or tofu! Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing.

Instructions to make Tofu Poke Bowl with Srirachannaise:

Boil the rice until it is dry, but a little sticky. Add half of the sesame oil to the rice, along with some salt to taste. Set aside to cool..
Meanwhile, peel the carrot and using the peeler, cut it into ribbons. Finely chop the lettuce and spring onion. Boil the corn in a pot of water, the baby corn will only need about 30 seconds (this is my preference, I don't like un-cooked baby corn) and the corn on the cob will need about 5 minutes. Drain and set aside to cool..
Press the water out of the tofu and chop into medium chunks. Mix the flour with a little salt and toss the tofu in the flour, so it is evenly coated. In a non-stick pan heat up the oil and half of the remaining sesame oil (make sure to leave some). When it is hot place the tofu in the pan (it should sizzle when added) gently fry on each side, until golden-brown..
Now let's make the sauce! Combine the mayonnaise, Sriracha, remaining sesame oil and soy-sauce and mix well, until fully combined. The corn should be cool by now. Chop the baby-corn into small pieces, so it looks like flowers. Strip the main corn on the cob by placing it end-up on the chopping board and chopping downwards, towards the board..
Time to assemble! First, add the rice, so it takes up a 3rd of your bowl (it should be nice and sticky, so easy to shape). Then add the optional chickpeas (or other left-overs). Add the lettuce and rocket, this should take up about a quarter. On top of this add the sweetcorn, carrot, tofu and spring onion. Drizzle with the Srirachannaise and enjoy!.

This vegan twist on the popular poke bowl swaps the raw fish for marinated, flavor-packed tofu, allowing vegans and vegetarians (and the raw fish-averse in general) to get in on the action. I like to prep the rice, tofu, and veggies on Sunday and then assemble the bowls for lunch, but these are. Too many Poke Bowl recipes disappoint with bland dressings and tasteless rice. the Japanse blood in my veins Poke Bowls are a terrific hot weather food, given they're intended to be eaten at room temperature. Could you make this with tofu instead of the tuna? Would I need to change anything?

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