Vegetarian Poke Bowl Recipe
crispy tofu, edamame, wasabi mayo, coconut jasmine rice, avocado, carrots, radishes, cucumbers, lettuce, crispy wontons
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Ingredients
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Base
Protein
Vegetables
Sauce
Toppings
Method
Prepare Rice
Cook Jasmine Rice
Rinse jasmine rice under cold water until water runs clear. In a pot, combine jasmine rice and coconut milk, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender. Fluff with a fork and set aside.
Prepare Tofu
Crispy Tofu
Press tofu to remove excess moisture, then cut into cubes. Heat oil in a skillet over medium heat, add tofu cubes, and cook until golden brown and crispy on all sides. Remove from heat and drain on paper towels.
Prepare Wasabi Mayo
Mix Wasabi Mayo
In a small bowl, combine mayonnaise and wasabi paste. Mix until well blended. Adjust wasabi to taste.
Prepare Wontons
Crispy Wontons
Deep fry or bake wonton wrappers until golden and crispy. If baking, brush with oil and bake at 350°F (175°C) for about 8-10 minutes.
Assemble Bowl
Build Your Poke Bowl
In a bowl, layer coconut jasmine rice as the base. Top with crispy tofu, edamame, sliced avocado, shredded carrots, sliced radishes, sliced cucumbers, and a handful of lettuce. Drizzle with wasabi mayo and garnish with crispy wontons.