Tofu Poke Bowl

Poke — meaning "to slice" or "cut crosswise" in Hawaiian — traditionally features raw fish, but Hawaii's thriving Japanese-influenced tofu culture has given rise to delicious plant-based versions. Extra-firm tofu is marinated in a classic shoyu-sesame dressing, yielding cubes that absorb flavor beautifully and mimic the tender bite of ahi. Served over sushi rice with fresh toppings, it is a vibrant, satisfying meal that has found a following far beyond the islands.

Serves: 2

Ingredients

Tofu Poke

• 400g (14 oz) extra-firm tofu
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 tsp gochugaru or red pepper flakes (optional)
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted
• 2 tsp pickled ginger, minced

Bowl

• 400g (2 cups) cooked sushi rice, seasoned with rice vinegar and sugar
• ½ cucumber, thinly sliced
• 1 avocado, sliced
• 100g (3½ oz) edamame, shelled and cooked
• 4 slices pickled ginger
• 1 sheet nori, cut into thin strips
• 1 tbsp furikake
• Sriracha and Japanese mayonnaise, to serve

Instructions

1. Drain tofu and press out excess moisture: wrap block in a clean kitchen towel, place a heavy pan on top, and press for 30 minutes. Alternatively, use a tofu press.
2. Cut pressed tofu into 2cm (¾-inch) cubes. Pat dry once more with paper towels.
3. Whisk together soy sauce, sesame oil, rice vinegar, sugar, and gochugaru (if using). Add green onions, sesame seeds, and pickled ginger.
4. Gently fold tofu cubes into the marinade. Refrigerate 30 minutes minimum, or up to 2 hours. The tofu will absorb the marinade and firm up slightly.
5. Divide seasoned sushi rice between two bowls. Arrange tofu poke, cucumber, avocado, and edamame over the rice in sections.
6. Garnish with pickled ginger, nori strips, and a sprinkle of furikake. Add sriracha and Japanese mayo to taste.

Cook's Notes: For extra texture, pan-sear the marinated tofu cubes 2 minutes per side in a hot non-stick pan before adding to the bowl — the outside will caramelize while the inside stays tender. Substitute tamari for soy sauce to make the dish gluten-free.