If you’ve been craving poke, maybe something like my ahi tuna poke bowls, but don’t keep sushi grade fish in the house, this tofu poke bowl is the fix. It’s crispy, saucy, loaded with crunchy veggies, and it comes together in about 50 minutes, most of which is just the tofu marinating while you do something else.
I started making this on the nights my husband wants “something healthy” and my kids want “something with a sauce.” This bowl checks both boxes. The first time I made it, my daughter picked out every piece of avocado before touching her rice, so now I just cut extra. I usually press the tofu right when I get home from the grocery store so it’s ready to marinate the second I start cooking. By the time the rice is done, the tofu has soaked up all that garlicky soy flavor and turns golden and crisp in the pan. It’s one of those dinners that looks like way more effort than it actually is.
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Ingredients for Tofu Poke Bowl
Here’s what I use, along with a few swaps that work if your pantry looks different than mine.
- 1 (14-ounce) package extra firm tofu, drained
- ¼ cup reduced sodium soy sauce or gluten free tamari (plus more for drizzling)
- 4 garlic cloves, crushed or finely minced
- ½ medium cucumber (¾ cup), diced
- 2 scallions, whites and greens separated
- ½ tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cups mixed greens (spinach or arugula work too)
- 1 cup cooked brown rice (sushi rice or quinoa are good swaps)
- ½ cup shelled edamame
- 2 ounces avocado, sliced
- Sesame seeds, for garnish
- Sriracha mayo or sriracha, for topping (optional)
My go to brand for tamari is Kikkoman, since it has a milder saltiness than some of the cheaper bottles. If you’re out of brown rice, sushi rice makes this taste closer to a classic poke shop bowl, similar to the rice I use in my California poke bowl.
This recipe contains soy and sesame. For a gluten-free version, use tamari in place of regular soy sauce and double check that your sriracha brand is certified gluten-free.
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Instructions
I always press my tofu before doing anything else so it has time to dry out while I prep the rest of the bowl.
- Place tofu on a paper towel lined plate. Cover with another towel and set a heavy pan on top to press out excess water. In my experience, skipping this step is the number one reason tofu turns out soggy instead of crispy. Give it at least 15 minutes under the weight.
- Slice the tofu in half lengthwise, then cut into 32 equal cubes. Arrange in a shallow container in a single layer.
- In a small bowl, mix the soy sauce and crushed garlic.
- Pour half the marinade (about 2 tablespoons) over the tofu, gently flipping to coat all sides. Marinate for at least 30 minutes.
- Meanwhile, dice the cucumber and chop the scallions, keeping whites and greens separate. Toss the scallion whites and cucumber with 2 teaspoons of the remaining marinade and set aside.
- Sprinkle the marinated tofu with cornstarch, tossing gently to coat.
- Heat the sesame oil in a large skillet over high heat. Add the tofu and cook 2 to 3 minutes, until the first side turns golden brown.
- Flip the cubes and cook a couple minutes more per side until evenly browned. Toss with the remaining marinade so every piece gets coated.
- Divide the greens, rice, edamame, cucumber scallion mixture, avocado, and tofu evenly between 2 bowls.
- Garnish with scallion greens, sesame seeds, and sriracha mayo if using.
Tofu Poke Bowl
Ingredients
Equipment
Method
- Place tofu on a paper towel lined plate. Cover with another towel and set a heavy pan on top to press out excess water.In my experience, skipping this step is the number one reason tofu turns out soggy instead of crispy. Give it at least 15 minutes under the weight.
- Slice the tofu in half lengthwise, then cut into 32 equal cubes. Arrange in a shallow container in a single layer.
- In a small bowl, mix the soy sauce and crushed garlic.
- Pour half the marinade over the tofu, gently flipping to coat all sides. Marinate for at least 30 minutes.
- Dice the cucumber and chop the scallions, keeping whites and greens separate. Toss the scallion whites and cucumber with 2 teaspoons of the remaining marinade and set aside.
- Sprinkle the marinated tofu with cornstarch, tossing gently to coat.
- Heat the sesame oil in a large skillet over high heat. Add the tofu and cook 2 to 3 minutes, until the first side turns golden brown.
- Flip the cubes and cook a couple minutes more per side until evenly browned. Toss with the remaining marinade.
- Divide the greens, rice, edamame, cucumber scallion mixture, avocado, and tofu evenly between 2 bowls.
- Garnish with scallion greens, sesame seeds, and sriracha mayo if using.
Nutrition
Notes
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What to Serve With Tofu Poke Bowl
This bowl is filling on its own, but a light side rounds out the meal nicely.
- Miso soup: The warm, salty broth balances out the cool, fresh toppings in the bowl.
- Cucumber salad: A quick vinegar cucumber salad adds extra crunch and a tangy contrast to the sweet marinade.
- Edamame with sea salt: An easy starter that keeps the protein theme going without extra cooking.
- Coconut rice: Swap in coconut rice for a subtle sweetness that plays well against the savory tofu.
Craving more protein options? My teriyaki chicken poke bowl and shrimp poke bowl are great next-week swaps if you want to keep the poke bowl rotation going.
Storage & Serving Tips
Store leftover components separately in airtight containers in the fridge for up to 4 days. Keeping the avocado and sauce off until serving keeps everything from getting soggy.
To reheat, warm the tofu in a skillet for a couple minutes to bring back some crispness, then build the bowl cold on top with the fresh veggies.
This recipe is easy to switch up. Swap the brown rice for quinoa or cauliflower rice, trade the tofu for grilled shrimp or salmon if you’re not vegan, or wrap the whole thing in a tortilla for a poke burrito.
My Favorite Sauces for Tofu Poke Bowl
A good sauce is what turns this from a rice bowl into an actual poke bowl. These are the ones I’d reach for first, depending on how spicy you like things.
- Sriracha mayo: I whisk mayo and sriracha together for that classic spicy poke shop flavor, then drizzle it over the top for extra kick.
- Dynamite sauce: I blend tahini and sriracha for something richer than plain sriracha mayo. It’s my go-to when I want the tofu to taste closer to a ginger soy poke shop version, the same sauce I drizzle on my spicy salmon poke bowl.
- Ginger tahini sauce: Tahini gives this one a nutty, earthy base, and the ginger keeps it bright instead of heavy. I use this one when I want the bowl to feel lighter.
- Spicy gochugaru glaze: Made from Korean chili flakes, rice vinegar, and a touch of maple syrup, this one adds real heat and a punch of umami to the bowl.
Conclusion
This tofu poke bowl has become one of my regular weeknight dinners because it’s fast, it’s colorful, and everyone can build their own version depending on what they’re in the mood for. If you want to try it with seafood next time, my spicy tuna poke bowl uses a similar sauce base. If you make this one, try one of the sauces above instead of plain soy sauce. It makes a bigger difference than you’d expect.
