Tofu Poke Bowl from Aloha Poke features tender marinated tofu cubes, fresh cucumber, ripe avocado, and seaweed salad served over a bed of fragrant jasmine rice, garnished with sesame seeds and vibrant pickled ginger for a colorful and refreshing meal.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Rice cooker or pot
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Strainer or colander
- Serving bowls
Ingredients
- 1 lb (450g) extra-firm tofu
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha
- 2 cups cooked jasmine rice
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1 cup seaweed salad
- 1 tablespoon sesame seeds
- 1/4 cup pickled ginger
Extra-firm tofu is essential for maintaining the dish's structure and absorbing the marinade's flavors effectively. Using high-quality soy sauce ensures a rich umami taste, while fresh cucumber and ripe avocado add a crisp and creamy texture contrast. Jasmine rice provides a fragrant base that complements the marinated tofu and seaweed salad beautifully. Measuring ingredients like sesame oil, rice vinegar, and maple syrup accurately will balance the bowl's savory, tangy, and sweet notes. Your Tofu Poke Bowl from Aloha Poke copycat menu will capture the authentic taste and vibrant presentation of the original dish.
Instructions
- Drain and press tofu to remove excess water.
- Cut tofu into bite-sized cubes.
- In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and sriracha.
- Add tofu cubes to marinade and toss gently to coat.
- Let tofu marinate for at least 20 minutes.
- Cook jasmine rice in rice cooker or pot; fluff once done.
- Dice cucumber and slice avocado.
- Strain any excess liquid from seaweed salad if needed.
- Assemble bowls: add cooked rice as base.
- Top rice with marinated tofu, cucumber, avocado, and seaweed salad.
- Garnish with sesame seeds and pickled ginger.
- Serve immediately.
Substitution
The Tofu Poke Bowl from Aloha Poke copycat menu uses extra-firm tofu for its firm texture, but silken or medium-firm tofu may be substituted if that's what you have on hand, keeping in mind the texture will be softer. If jasmine rice is unavailable, short-grain sushi rice or basmati rice can serve as an effective alternative, maintaining the bowl's fragrant base. You can adjust the sriracha amount or replace it with another hot sauce to suit your preferred spice level. For a vegan-friendly option, ensure the pickled ginger and seaweed salad contain no fish-based ingredients or make your own. Your tofu should be pressed well to remove excess moisture before marinating, ensuring it absorbs maximum flavor and holds up during serving.
Tips
Make sure to press your tofu well using a clean kitchen towel or tofu press to remove excess moisture, which helps it absorb the marinade better and prevents sogginess. Use a sharp chef's knife to cut tofu into uniform cubes, ensuring even cooking and marination. When tossing tofu in the marinade, do so gently to avoid breaking the cubes and allow at least 20 minutes for flavors to fully develop. Fluff your cooked jasmine rice with a fork before assembling the bowl to keep it light and fluffy, enhancing the overall texture of your meal.
Nutritions
The Tofu Poke Bowl from Aloha Poke provides a balanced source of plant-based protein from extra-firm tofu, which supports muscle maintenance and repair. Your meal includes heart-healthy fats found in ripe avocado and sesame oil, contributing to improved cholesterol levels. Fresh cucumber and seaweed salad add dietary fiber, vitamins, and minerals such as vitamin K and iodine, essential for digestion and thyroid function. Jasmine rice serves as a carbohydrate source, replenishing energy stores while pickled ginger aids in digestion and provides antioxidants.
Storage
Store leftover tofu poke bowl components separately in airtight containers to maintain freshness and prevent sogginess; keep marinated tofu refrigerated for up to 3 days. Cooked jasmine rice can be stored in the refrigerator for 4-5 days or frozen for up to 1 month, reheating thoroughly before serving. Your avocado slices should be kept with lemon juice or wrapped tightly to minimize browning if storing for a short time.
Variation or Alternatives
For a variation, try swapping extra-firm tofu with tempeh to add a firmer texture and nuttier flavor. Instead of jasmine rice, you can use brown rice or quinoa for a healthier whole grain option packed with fiber and protein. You may also enhance the marinade by adding grated ginger or minced garlic to boost the umami and aromatic profile. Your bowl can be customized further by substituting seaweed salad with shredded kale or edamame for added crunch and nutrients.
Allergies
Your Tofu Poke Bowl contains several common allergens such as soy from tofu and soy sauce, and sesame from sesame oil and sesame seeds. Individuals with soy or sesame allergies should avoid this dish or seek suitable substitutes to ensure safety. Cross-reactivity with other legumes or seeds may occur, so consulting with an allergist is recommended if you have a history of food allergies.
Why this recipe?
Aloha Poke's Tofu Poke Bowl stands out for its fresh, high-quality tofu that absorbs the vibrant, savory marinade, creating a perfect balance of flavors. Fresh vegetables, seaweed salad, and a variety of nutritious toppings complement the dish, making it both healthy and satisfying. The bowl offers a unique, plant-based twist on traditional poke, appealing to those seeking delicious meat-free options. Trying to make a copycat version allows you to enjoy this flavorful, wholesome meal fresh at home while customizing ingredients to suit Your taste.