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
Scale
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
