Honey & Soy Tofu Poke Bowl Recipe
Introduction
This honey and soy tofu poke bowl is a vibrant, flavorful dish that combines crispy glazed tofu with fresh vegetables and sticky rice. It’s a perfect balance of sweet, salty, and spicy elements, ideal for a healthy and satisfying meal.
Ingredients
- 150g frozen edamame
- ½ red cabbage, finely sliced
- 1 lime, juiced
- 100g mayonnaise
- 1 tbsp sriracha
- 450g firm tofu, cut into cubes
- 1 tbsp cornflour
- 1 tbsp vegetable oil
- 1 garlic clove
- 1½ tbsp soy sauce
- 1 tbsp honey
- 300g sticky rice, cooked
- 100g radishes, sliced
- Salted seaweed sheets
- 1 red chilli, sliced
- Sesame seeds (optional)
Instructions
- Step 1: Boil a kettle and place the frozen edamame in a sieve over the sink. Pour the boiling water over the edamame to cook them, then set aside.
- Step 2: In a bowl, combine the finely sliced red cabbage with the lime juice and a generous pinch of salt and pepper. Use your hands to scrunch the cabbage well, then refrigerate until ready to serve.
- Step 3: Mix the mayonnaise with the sriracha and a small pinch of salt. Set this spicy mayo aside for drizzling later.
- Step 4: Toss the cubed tofu with the cornflour and season with salt and pepper. Heat the vegetable oil in a large frying pan over medium heat. Gently add the tofu cubes and cook for 5–6 minutes, turning to brown all sides evenly until golden and crisp.
- Step 5: Grate the garlic into the pan with the tofu and stir well. Immediately add the soy sauce and honey, stirring continuously. Let the mixture bubble and thicken for a few minutes until the tofu is nicely glazed and sticky.
- Step 6: To assemble, place a bed of cooked sticky rice in each bowl. Top with glazed tofu, cooked edamame, sliced radishes, lime-cabbage mix, pieces of salted seaweed sheet, sliced red chilli, and a sprinkle of sesame seeds if using. Drizzle the sriracha mayo over everything just before serving.
Tips & Variations
- For extra crunch, add crushed roasted peanuts or cashews on top of your bowl.
- Gluten-free soy sauce or tamari can be used for a gluten-free version.
- If you prefer a milder spice level, reduce the amount of sriracha or omit the sliced chilli.
- Swap the red cabbage for shredded kale or spinach for a different green option.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the tofu and rice gently in a pan or microwave before assembling the bowl again. The fresh vegetables and sriracha mayo are best added fresh at serving time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh edamame instead of frozen?
Yes, fresh edamame works well, but they will require a longer cooking time. Frozen is convenient and cooks quickly by pouring boiling water over them.
How can I make this recipe vegan?
Replace the mayonnaise with a vegan mayo alternative. All other ingredients are already plant-based.
Print
Honey & Soy Tofu Poke Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Honey & Soy Tofu Poke Bowl featuring crispy tofu glazed in a sticky honey and soy sauce, served over sticky rice with fresh radishes, edamame, tangy red cabbage, and a spicy sriracha mayo drizzle. This colorful bowl is a perfect vegetarian meal bursting with textures and bold flavors.
Ingredients
Vegetables and Rice
- 150g frozen edamame
- ½ red cabbage, finely sliced
- 1 lime, juiced
- 300g sticky rice, cooked
- 100g radishes, sliced
- Salted seaweed sheets
- 1 red chilli, sliced
Protein and Coating
- 450g firm tofu, cut into cubes
- 1 tbsp cornflour
Sauces and Seasonings
- 100g mayonnaise
- 1 tbsp sriracha
- 1 garlic clove, grated
- 1½ tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds (optional)
Instructions
- Prepare Edamame: Boil a kettle and place the frozen edamame in a sieve over the sink. Pour the boiling water over the edamame to cook it, then set aside once done.
- Pickle Red Cabbage: Combine the finely sliced red cabbage with lime juice, salt, and pepper in a bowl. Scrunch the mixture with your hands to soften it, then refrigerate until ready to serve.
- Make Sriracha Mayo: Mix the mayonnaise with sriracha and a pinch of salt in a small bowl. Set aside to let the flavors meld.
- Prepare Tofu: Place the cubed tofu in a large bowl and sprinkle cornflour over it, seasoning generously with salt and pepper. Toss to coat evenly.
- Cook Tofu: Heat vegetable oil in a large frying pan over medium heat. Add the tofu cubes gently and cook for 5-6 minutes, turning occasionally until golden and crisp on all sides.
- Glaze Tofu: Grate the garlic into the pan, stir well, then immediately add soy sauce and honey. Stir continuously as the sauce bubbles and thickens, coating the tofu with a sticky glaze.
- Assemble Bowl: Start with a bed of cooked sticky rice in serving bowls. Arrange the glazed tofu, cooked edamame, sliced radishes, pickled cabbage, salted seaweed sheets, sliced red chilli, and sprinkle with sesame seeds if using.
- Serve: Drizzle the prepared sriracha mayo over the assembled bowl and serve immediately.
Notes
- The cabbage pickling step enhances its flavor and texture; do not skip refrigerating it.
- Use firm tofu to ensure it crisps up well without breaking.
- Sriracha can be adjusted in quantity for desired heat level.
- Cooking tofu with cornflour helps create a crispy exterior.
- For a gluten-free version, substitute soy sauce with tamari.
- The dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: Tofu poke bowl, honey soy tofu, vegetarian poke bowl, crispy tofu recipe, Asian tofu bowl, sriracha mayo, healthy tofu bowl
