Vegan poke bowl with crispy tofu
This vegan poke bowl is topped with crispy tofu and loaded with nutrients.
Servings: 4 people
Ingredients
Pickled carrots
- 3 carrots
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/4 tbsp salt
Spicy mayo
- 2 tbsp mayo (i prefer vegan mayo)
- 2 tbsp hot sauce
- 1/4 tbsp red pepper flakes
- 1/4 tbsp black pepper
Sesame tofu
- 1 14 oz package extra firm tofu
- 1/4 cup cornstarch
- 2 tbsp sesame oil (1 tbsp for the marinade, 1 tbsp for cooking)
- 2 tbsp gluten free soy sauce or tamari
- 1/2 tbsp rice vinegar
- 1/2 tbsp brown sugar
- 1/2 tbsp black pepper
- 1/2 tbsp red pepper flakes
Crispy shallots
- 2-3 shallots (or 1 onion)
- 1/2 tbsp vegetable oil
Other ingredients
- 1 cup uncooked jasmine rice (sushi rice would be even better)
- 1 large avocado
- 1 jalapeno
- 4 stalks green onion
- 3 tbsp pickled sushi ginger
- 2 tbsp black sesame seeds
Instructions
Pickled carrots
- Chop up the carrots and put them in a jar or glass food storage container. Salt the carrots and allow them to sit for a few minutes to draw out some of the water. I usually move on to the next step and make the spicy mayo then return to the carrots when I am done
- Add the rice vinegar and sugar to the carrots. Allow the carrots to pickle for at least 30 minutes or up to a few days before adding to bowl
Spicy mayo
- Combine the spicy mayo ingredients and stir well
Sesame tofu
- Remove the tofu from its packaging and drain it. Wrap the tofu in a few layers of paper towels and place it under a heavy object to press out the water. I usually put a cutting board on top of the tofu then put a large bag of flour or sugar on top of that. Press the tofu for at least 30 minutes
- Add all of the other tofu ingredients other than the tofu, cornstarch, and 1 tbsp of sesame oil to a gallon bag
- Chop the tofu into 1 inch chunks then add to the bag. Let marinade for 10 minutes
- Coat the tofu cubes in cornstarch
- Heat some sesame oil over medium high heat then add the tofu. Make sure there is a decent amount of space between adjacent pieces of tofu. This will result in crispier tofu. Cook the tofu for 15 minutes, flipping every 4-5 minutes as the edges start to brown
Crispy shallots
- Mince the shallots
- Heat the vegetable oil over high heat in a pan and add the shallots. Cook for 15 minutes, stirring every 4-5 minutes
Other ingredients
- Add 1.5 cups of water and 1 cup of rinsed rice to a pot over high heat. Wait until the water starts to boil then turn the burner down to low and cover the rice. Cook for additional 15 minutes, or as instructed on your bag of rice
- Chop jalapenos, green onion, and avocado
- Combine all ingredients over a bed of rice