Vegan Poke Bowl with Ponzu Glazed Tofu
Ingredients
16 oz
extra firm tofu
½ cup
Big Tree Farms Organic Ponzu Marinade & Sauce, divided
1 tbsp
avocado oil
⅔ cup
brown rice, dry
1 cup
frozen edamame, thawed
1
mango, peeled and diced
1
medium cucumber, thinly sliced
2-4
radishes, sliced
1
avocado, sliced
1 pack
roasted seaweed, cut into strips
Toppings
1-2 tsp
black and white sesame seeds
¼ cup
scallions, sliced
16 oz
extra firm tofu
½ cup
Big Tree Farms Organic Ponzu Marinade & Sauce, divided
1 tbsp
avocado oil
⅔ cup
brown rice, dry
1 cup
frozen edamame, thawed
1
mango, peeled and diced
1
medium cucumber, thinly sliced
2-4
radishes, sliced
1
avocado, sliced
1 pack
roasted seaweed, cut into strips
Toppings
1-2 tsp
black and white sesame seeds
¼ cup
scallions, sliced
Directions
- Press tofu for 30 minutes to drain excess liquid so it can soak up your Ponzu marinade.
- Cut tofu into ½ inch thick cubes and toss in a shallow bowl with ¼ cup Ponzu sauce. Let marinade 15 minutes, gently stirring as needed to marinade all sides of the tofu.
- Meanwhile, cook rice according to package and set aside to cool.
- Add avocado oil to a nonstick pan and turn the heat to medium-high. Add marinaded tofu cubes and cook until slightly browned on the bottom, about 5-6 minutes.
- Briefly remove the pan from heat to reduce splitting. Flip the tofu with tongs or chopsticks (the easiest method!), return heat to medium-high and cook additional 5-6 minutes until browned.
- Briefly remove from heat again and drizzle with remaining ¼ cup Ponzu sauce. Bring to a boil and then reduce heat to low until sauce just starts to thicken into a glaze. Remove from heat immediately.
- Assemble bowls by dividing all ingredients (rice, edamame, mango, cucumber, radish, avocado, and roasted seaweed) between two bowls. Top each with Ponzu glazed tofu, black & white sesame seeds, and sliced scallion. Enjoy!
- Press tofu for 30 minutes to drain excess liquid so it can soak up your Ponzu marinade.
- Cut tofu into ½ inch thick cubes and toss in a shallow bowl with ¼ cup Ponzu sauce. Let marinade 15 minutes, gently stirring as needed to marinade all sides of the tofu.
- Meanwhile, cook rice according to package and set aside to cool.
- Add avocado oil to a nonstick pan and turn the heat to medium-high. Add marinaded tofu cubes and cook until slightly browned on the bottom, about 5-6 minutes.
- Briefly remove the pan from heat to reduce splitting. Flip the tofu with tongs or chopsticks (the easiest method!), return heat to medium-high and cook additional 5-6 minutes until browned.
- Briefly remove from heat again and drizzle with remaining ¼ cup Ponzu sauce. Bring to a boil and then reduce heat to low until sauce just starts to thicken into a glaze. Remove from heat immediately.
- Assemble bowls by dividing all ingredients (rice, edamame, mango, cucumber, radish, avocado, and roasted seaweed) between two bowls. Top each with Ponzu glazed tofu, black & white sesame seeds, and sliced scallion. Enjoy!
IN THIS RECIPE
Organic Soy-Free Ponzu
Citrusy tang with the right amount of sweet and heat, use as a marinade for seafood, meats, and veggies, or simply as a delicious dipping sauce. Made without soy, gluten, and refined sugars, it’s the better-for-you version of the classic Japanese marinade!...
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