Tuna Poke Bowl Recipe
Ahi Tuna with Fried Tofu, Pickled Vegetables, & Edamame over Steamed White Rice with Miso Mayo & Spicy Chili Sauce
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Ingredients
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Base
Tuna and Tofu
Pickled Vegetables
Edamame
Sauces
Garnishes
Method
Preparing the Base
- 1
Cook the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes. Fluff with a fork before serving.
Preparing Tuna and Tofu
- 2
Marinate the Tuna
Cut the Ahi tuna into small cubes and place in a bowl. Drizzle with soy sauce and sesame oil, gently toss to coat. Set aside to marinate for at least 15 minutes.
- 3
Prepare the Tofu
Drain and press the firm tofu to remove excess moisture. Cut into cubes. Toss the tofu in cornstarch until evenly coated.
- 4
Fry the Tofu
In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, add the cornstarch-coated tofu cubes and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on a paper towel.
Preparing Pickled Vegetables
- 5
Preparing Edamame
- 6
Cook the Edamame
In a small pot of boiling water, add the shelled edamame and cook for about 3-5 minutes until tender. Drain and set aside.
Preparing Sauces
- 7
Make Miso Mayo
In a small bowl, mix together mayo and miso paste until smooth. Set aside.
- 8
Prepare Chili Sauce
In another small bowl, combine Sriracha sauce and chili sauce. Mix well and set aside.
Assembling the Bowl
- 9
Assemble the Poke Bowl
In a bowl, start with a base of steamed white rice. Add marinated tuna, fried tofu, pickled vegetables, and edamame on top. Drizzle with miso mayo and spicy chili sauce. Garnish with sliced green onions, sesame seeds, and nori strips.
