Poke bowls are trendy and usually include raw fish. “Poke” refers to sliced fish in Hawaiian. You can certainly use raw fish for your poke bowl, just ask for sushi grade fish (I prefer tuna) at your local grocery store. My grocery store sells them in big blocks only. We have used for sushi and it is excellent! My Gelson’s grocery store also sells fresh and seasoned sushi grade raw fish already prepared for 1-2 servings. Double check that it does not include soy sauce.
This recipe is with tofu because it is more affordable but also because prepared and marinated tofu is so convenient! My favorite is the Sriracha tofu from Trader Joe’s. It is already baked, so you can slice and sear on a pan or eat as is! Each poke bowl starts with a base. Quinoa is my favorite but rice works too. The toppings are plentiful. My favorite are: edamame, avocado and kimchi. Fruit is also popular. Mango and strawberries work best but pomegranate is fun too. If you want some crunch you can add gluten free crispy onions. For a sauce, consider tamari, hot sauce and sriracha mayo.
Tofu Poke Bowl
Ingredients
Instructions
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Cook 1/2 cup of quinoa
You can cook quinoa in the rice cooker on the white rice setting -
While the quinoa cooks, prepare your toppings. Heat the edamame in a pot of boiling water until no longer frozen. Drain and set aside.
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Cut each tofu piece in half and chop. Set aside.
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Chop up the strawberries and set aside.
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Chop up the avocado and kimchi and set aside.
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When the quinoa is done, spoon into 4 bowl and add about a tablespoon of tamari, if desired.
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Add the rest of your toppings and drizzle with Sriracha mayo or hot sauce. ENJOY!