Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

Name: Vegan Poké Bowl with White Miso Sriracha Tahini Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3
Ingredients: • 2 tbsps tahini; • 2 tbsps sriracha; • 1 tbsp maple syrup; • 2 tbsps lime juice; • 1 tsp white miso paste; • 1 tsp soy sauce; 1 block of firm or extra-firm tofu drained, pressed, and cubed; 2 tbsps corn starch; salt and pepper; oil for pan-frying; I used:; Baby cucumbers; Julienned carrots; Diced Avocado; Fresh Mango; Edamame; Cilantro; 1 cup of rice (preferably sushi rice) rinsed with cold water

by The Newfoundyorker

2-3 bowls

30 min

I absolutely love the way that traditional poké bowls combine savory flavors with fruit, and I decided to make this vegan version using tofu, fresh fruits and veg, and a White Miso Sriracha Tahini sauce.This dish has ALL of the flavors! It is sweet, spicy, pungent and savory. It’s also a great way to use up any leftover bits of veg that you may have in the fridge. I used baby cukes, julienned carrots, edamame, avocado, sweet mango and a little pickled ginger. You can use any fresh veg you like and I’ve seen versions that include tomato, beets, pineapple and even watermelon!

I used sushi rice, cooked according to the package instructions, and instead of the traditional cubes of tuna or salmon, I made it vegan with some crispy tofu cubes. This is one of the simplest ways to prepare tofu and I do it all the time. After draining, pressing the water out and cubing a block of tofu, I simply toss it in some cornstarch, salt and pepper, and then pan fry in a little oil until it gets nice and crispy. This method is great because it helps the tofu to absorb all of the delicious sauce!

vegan pok bowl with white miso sriracha tahini sauce

Finished Dish

Tofu cubes lightly pan-fried

White Miso Sriracha Tahini Sauce

Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

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Recipe details

Yield 2-3 bowls
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the White Miso Sriracha Sauce

• 2 tbsps tahini
• 2 tbsps sriracha
• 1 tbsp maple syrup
• 2 tbsps lime juice
• 1 tsp white miso paste
• 1 tsp soy sauce

For the tofu

1 block of firm or extra-firm tofu drained, pressed, and cubed
2 tbsps corn starch
salt and pepper
oil for pan-frying

For the veggies - up to you!

I used:
Baby cucumbers
Julienned carrots
Diced Avocado
Fresh Mango
Edamame
Cilantro

For the rice

1 cup of rice (preferably sushi rice) rinsed with cold water

Instructions

For the tofu

Combine the tofu cubes, cornstarch, salt and pepper in a large bowl and toss to coat.
Heat 1-2 tbsps of oil in a large frying pan on medium heat.
Add cubes and lightly pan-fry on each side until golden and crispy.

For the rice

Cook according to package instructions

Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

Recipe details

Ingredients

For the White Miso Sriracha Sauce

For the tofu

For the veggies - up to you!

For the rice

Instructions

For the tofu

For the rice

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Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

Recipe details

Ingredients

For the White Miso Sriracha Sauce

For the tofu

For the veggies - up to you!

For the rice

Instructions

For the tofu

For the rice

Popular Recipe Book

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