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Home Pokébowl met krokante tofu

Vegetarian Vegan Healthy Quick Summer Colorful

A poké bowl is proof that healthy food can look fantastic too. You combine colorful fresh ingredients, a dressing that brings everything together and crispy tofu you'll soon never want to be without. Serve it all in beautiful poke bowls and you'll instantly have a table everyone will smile about. This recipe works perfectly as a weekend lunch, a weekday meal or whenever you fancy something colorful and tasty.

x_ckl_recipe_markerPoké bowl with crispy tofu A hearty poké bowl with crispy pan-fried tofu, rice, fresh vegetables and a creamy sesame dressing. Great for yourself, even more fun to share. How to make a poké bowl with crispy tofu? Main course Hawaiian 2 people 20 min 45 min

Pat the tofu dry with paper towels. Cut it into cubes of about 2 cm.
In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil and 1 teaspoon rice vinegar. Place the tofu in the mixture and let marinate for 15 minutes.
Meanwhile cook the sushi rice according to the package. Rinse the rice with cold water and season with 1 tablespoon rice vinegar and a pinch of salt.
Heat a splash of sunflower oil in a frying pan over medium heat. Fry the tofu cubes 3 to 4 minutes per side until golden brown and crispy. Set aside.
Make the sesame dressing: mix 2 tablespoons tahini, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey and 2 tablespoons water until smooth.
Slice the cucumber thinly, halve the cherry tomatoes, finely shred the red cabbage and slice the avocado.
Divide the rice among the bowls. Arrange the vegetables, avocado and crispy tofu neatly on top. Drizzle the sesame dressing over and sprinkle with sesame seeds and, if desired, some fresh coriander.

Vegetarian Vegan Healthy Quick Summer Colorful 400 g firm tofu (plain) 300 g sushi rice 1 avocado 1 cucumber 150 g red cabbage 150 g cherry tomatoes 2 spring onions 2 tbsp soy sauce (for marinade) 1 tbsp sesame oil 2 tsp rice vinegar (1 for the marinade, 1 for the rice) Sunflower oil (for frying) 2 tbsp tahini 1 tbsp soy sauce (for dressing) 1 tbsp lime juice 1 tsp honey 2 tbsp water 2 tbsp sesame seeds Fresh coriander to taste Pinch of salt Frying pan Saucepan Cutting board Sharp knife Mixing bowl Paper towels Poke bowls Poke Bowl Bowls poke-bowl-bowls Mixing Bowl mixing-bowl Knives knives Frying Pan frying-pan ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Mangosteen ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Poke Bowl Tuna foodies-poke-bowl-tonijn Oat porridge with caramelized apple and pecans foodies-havermoutpap-met-karamelappel-en-pecannoten

Recipe

Poké bowl with crispy tofu

A hearty poké bowl with crispy pan-fried tofu, rice, fresh vegetables and a creamy sesame dressing. Great for yourself, even more fun to share.

Course	Main course
Kitchen	Hawaiian
Servings	2 people

Preparation time

Preparation time	20 min
Total	45 min

Equipment

Frying pan
Saucepan
Cutting board
Sharp knife
Mixing bowl
Paper towels
Poke bowls

Ingredients

400 g firm tofu (plain)
300 g sushi rice
1 avocado
1 cucumber
150 g red cabbage
150 g cherry tomatoes
2 spring onions
2 tbsp soy sauce (for marinade)
1 tbsp sesame oil
2 tsp rice vinegar (1 for the marinade, 1 for the rice)
Sunflower oil (for frying)
2 tbsp tahini
1 tbsp soy sauce (for dressing)
1 tbsp lime juice
1 tsp honey
2 tbsp water
2 tbsp sesame seeds
Fresh coriander to taste
Pinch of salt

How to make a poké bowl with crispy tofu?

Pat the tofu dry with paper towels. Cut it into cubes of about 2 cm.
In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil and 1 teaspoon rice vinegar. Place the tofu in the mixture and let marinate for 15 minutes.
Meanwhile cook the sushi rice according to the package. Rinse the rice with cold water and season with 1 tablespoon rice vinegar and a pinch of salt.
Heat a splash of sunflower oil in a frying pan over medium heat. Fry the tofu cubes 3 to 4 minutes per side until golden brown and crispy. Set aside.
Make the sesame dressing: mix 2 tablespoons tahini, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey and 2 tablespoons water until smooth.
Slice the cucumber thinly, halve the cherry tomatoes, finely shred the red cabbage and slice the avocado.
Divide the rice among the bowls. Arrange the vegetables, avocado and crispy tofu neatly on top. Drizzle the sesame dressing over and sprinkle with sesame seeds and, if desired, some fresh coriander.

Cooking mode Prevents your screen from going to sleep

The beauty of a poké bowl is that you can assemble it entirely to your own taste. Not a fan of coriander? Leave it out. Want more bite? Add some edamame or sautéed mushrooms. The base is set — the rest is up to you. That way this dish stays surprising every time.

A poké bowl deserves a bowl that looks as good as its contents. Choose roomy, colorful bowls so all the ingredients can shine. Together at the table, each with their own bowl full of color: that's enjoying at its best.

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