Back

Tofu Poke Bowls

20mins

Moderate

Ingredients

  • 1 block tofu
  • 2 tbsp Protein World coconut oil
  • 2 tbsp soy sauce 
  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce 
  • 1 tsp sesame oil
  • 1 tsp sriracha 
  • 1 tbsp water
  • ½ pack vermicelli noodles
  • ½ cucumber, sliced
  • 1 large carrot, peeled or grated 
  • ½ cup edamame, steamed or boiled according to package directions
  • ½ cup red cabbage or pickled cabbage

Nutritional Info

Method

  • Heat 2 tbsp coconut oil a large skillet on medium high heat. Chop your block of tofu into small cubes and place in the pan.
  • Lower the heat to medium and let tofu cook for 2-3 minutes on each side. 
  • Mix the soy sauce, rice vinegar, hoisin sauce, sesame oil, sriracha and water together in a mixing cup. 
  • Pour half the mixture on the tofu, tossing together. Remove from heat.
  • Boil a pot of water, and cook the vermicelli noodles until tender, about 1-2 minutes. 
  • To assemble the poke bowls, layer noodles on the bottom, and top with tofu, carrots, cucumber, edamame and cabbage.
  • Pour remaining sauce over the bowl and serve.