Honey & soy tofu poke bowl
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 4.7 out of 5.9 ratingsRate
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Pack in lots of veg and a little spice with this tofu poke bowl with sticky rice. Any leftovers can be enjoyed packed up for lunch the next day
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
To serve
-
salted seaweed sheets
-
1 red chilli
sliced
-
sesame seeds
(optional)
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Nutrition: Per serving
- kcal539
- fat33g
- saturates3g
- carbs35g
- sugars6g
- fibre6g
- protein22g
- salt1.3g
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Method
-
step 1
Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside.
-
step 2
Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve.
-
step 3
Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside.
-
step 4
Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat. Pour in the oil and gently lower in the tofu and cook on all sides for 5-6 mins, until golden and crisp.
-
step 5
Grate in the garlic, stir well, then immediately add the soy sauce and honey, stirring well to coat. Allow to bubble away for a few minutes, stirring all the while, until the tofu is glazed and sticky.
-
step 6
Assemble the poke bowls with a bed of rice, then top with the tofu, edamame, sliced radishes, cabbage, seaweed sheets, sliced chilli and sesame seeds (if using). Drizzle over the sriracha mayo to serve.
Recipe from Good Food magazine, May 2025
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A star rating of 4.7 out of 5.9 ratings
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