Tofu Poke Bowls Recipe

5 from 12 votes

Tofu Poke Bowls are loaded with smoked tofu, soba noodles, fresh vegetables and crispy nori then topped with crunchy sesame seeds and a tangy soy sauce dressing. Make this healthy meal for a yummy addition to your weekly or weekend menu.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Lunch, Main Dish, Salad

Cuisine: Asian

Diet: Low Calorie, Vegan, Vegetarian

Servings: servings

Calories: 431kcal

Author: Deborah

Ingredients

For the Tofu Poke Bowls

7 oz smoked tofu cubed
3.5 oz soba noodles about 2/3 cup dry
1 small Bok choy chopped
4 radishes thinly sliced
1 small carrot shaved into ribbons
1 cup purple cabbage shredded
1 sheet nori torn into bite-sized pieces
1 tbsp black garlic mashed into a paste or finely chopped
1 tbsp sesame seeds

For the Soy Sauce Dressing

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp mirin for sweetness: substitute with agave or maple syrup
1 tsp fresh ginger grated
1 tsp sesame seeds optional here
1 clove garlic minced

Instructions

Preheat oven to 275F/135C. Line a baking sheet with parchment paper. Lay the nori chips flat on the baking sheet. Bake for 5-7 minutes, or until nori becomes crispy and starts to darken slightly around the edges. Remove from oven and let cool on the baking sheet or a piece of parchment paper or paper towels.
Bring a pot of water to boil and cook the soba noodles according to package instructions. Drain and rinse with cold water. Set aside.
Heat 1 tablespoon of sesame oil in pan over medium heat. Add the cubed smoked tofu and sauté for about 4-5 minutes. Turn occasionally until golden and crispy on the edges. Remove from heat and set aside.
In the same pan, quickly sauté the Bok choy for 2-3 minutes until slightly wilted but still crunchy. Remove from heat.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin (or agave or maple syrup), grated ginger, minced garlic and sesame seeds
Divide the soba noodles between two bowls. Arrange the sauteed Bok choy, radishes, shaved carrots, purple cabbage and crispy smoked tofu on top. Add some mashed black garlic for a umami kick.
Once your bowls are assembled, scatter the crispy nori pieces over the bowls and drizzle with soy sauce dressing. Toss everything slightly to coat. Garnish with extra sesame seeds or a sprinkle of red chili flakes. Serve immediately. Enjoy!

Notes

When baking your nori, keep a close eye on it as it can burn quickly and remove promptly if you notice it starting to get burnt on the edges.

This recipe is so versatile. You can substitute just about any fresh veggies you want with the ones I used. Think green onions or red onions, lime wedges, sweet onion, pickled ginger, and edamame beans.

If you prefer a base of rice over soba noodles, you can choose sushi rice, brown rice or plain white rice as a substitute.

Great for meal prep. Simply double the recipe and store prepared bowls in individual air tight containers until your ready to eat them.

Nutrition