Vegan Poké Bowl With White Miso Sriracha Tahini Sauce

The Newfoundyorker
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!

Finished Dish

Tofu cubes lightly pan-fried

White Miso Sriracha Tahini Sauce

Vegan Poké Bowl With White Miso Sriracha Tahini Sauce
Recipe details
  • 2-3  bowls
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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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
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