Mango and Cucumber Tofu Poke Bowl
with avocado / edamame

Name: Mango and Cucumber Tofu Poke Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 1 Mangos, large, cubed; 10 oz Cucumbers, chopped; 1 1/2 cups Edamame, shelled, fresh or frozen; 1 Avocados, chopped; 1 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 2 tsp Sesame seeds, any color; 5 oz Baby spinach or baby kale; Furikake (opt) (be sure to check the ingredients as many versions include fish); 1/3 cup Mayonnaise; 1 tsp Sriracha, more or less, to taste; 2 tsp Lime juice; 1 1/4 cup Rice, uncooked white or brown

Active: 40 Total: 40

Original GF Paleo Vegetarian

Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts #1: Be sure to toss the tofu with the seasoning mixture while it's still warm so that it soaks up the flavors.
Smarts #2: Furikake often includes dried fish, so be sure to check the ingredients list or skip it.

Proteins

Tofu

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Mango and Cucumber Tofu Poke Bowl:

Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Mangos, large - 1 , cubed
Cucumbers - 10 oz , chopped
Edamame, shelled, fresh or frozen - 1 1/2 cups
Avocados - 1 , chopped
Soy sauce, low-sodium - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 2 tsp
Baby spinach or baby kale - 5 oz
Furikake (opt) - (be sure to check the ingredients as many versions include fish)

Sriracha Mayo:

Mayonnaise - 1/3 cup
Sriracha - 1 tsp , more or less, to taste
Lime juice - 2 tsp

Rice:

Rice, uncooked white or brown - 1 1/4 cup

Prep

Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
Edamame - If using frozen edamame, defrost. (Can be done 1 day ahead)
Avocados - Chop avocados.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a well-seasoned skillet or nonstick pan with some cooking oil over medium-high heat. Add tofu and cook on one side until golden brown. Use a spatula to gently flip tofu and cook on the other side. Continue cooking until tofu is golden brown and heated through, 4 to 7 minutes total.
Gently toss warm tofu with soy sauce, sesame oil, and sesame seeds.
If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Assemble bowls with a base of rice and spinach / kale. Top with mangos, cucumbers, edamame, avocados, and tofu. Top with Sriracha mayo and furikake. Enjoy!

Reviews

Ratings

0 reviews