Print

Crispy Miso Tofu Poke Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 48 reviews

A vibrant and healthy Crispy Miso Tofu Poke Bowl featuring golden pan-fried tofu glazed in a savory miso sauce, served over fluffy brown rice with fresh vegetables and a tangy, spicy mayo drizzle. This plant-based bowl is packed with flavor and texture, perfect for a nutritious and satisfying meal.

Ingredients

Pickled Radish

  • 8 radishes, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup (or sugar)
  • 2 tablespoons water
  • ¼ teaspoon salt

Brown Rice

  • 1.5 cups uncooked brown rice
  • 3.75 cups water
  • ½ teaspoon salt

Tofu

  • 17.6 oz (500 grams) extra-firm tofu, pressed and cut into 2 cm cubes
  • ½ teaspoon salt
  • 2 tablespoons cornflour (cornstarch)
  • 1 tablespoon olive oil or avocado oil

Miso Glaze

  • 1 tablespoon white miso paste
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, finely grated
  • 1 teaspoon sesame oil

Spicy Mayo Drizzle

  • 4 tablespoons light mayonnaise (or vegan mayo)
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon water
  • 2 teaspoons lime juice

Bowl Toppings

  • 1 cup shelled edamame, steamed (120 grams or 4.2 oz)
  • 5 baby cucumbers, thinly sliced
  • 1 avocado, sliced or cubed
  • 2 green onions, finely sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Pickle the Radish: Toss the thinly sliced radishes with rice vinegar, maple syrup, water, and salt in a small bowl. Set aside for at least 15–20 minutes to allow the flavors to develop. This step can be done hours ahead for extra flavor.
  2. Cook the Rice: Rinse the brown rice under cold water. Combine the rice, water, and salt in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes until the rice is tender and water is absorbed. Fluff the rice with a fork and keep warm.
  3. Prep the Tofu: Slice the extra-firm tofu into 1–2 cm thick slices and press with kitchen paper to remove excess moisture. Cut into cubes roughly 2 cm in size. Toss the tofu cubes with cornflour and salt in a bowl until they are evenly coated for a crispy finish.
  4. Pan-fry the Tofu: Heat 1 to 2 tablespoons of olive or avocado oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown on most sides.
  5. Make the Miso Glaze: While the tofu cooks, whisk together white miso paste, soy sauce, rice vinegar, maple syrup, freshly grated ginger, grated garlic, and sesame oil in a small bowl until smooth.
  6. Glaze the Tofu: Pour the miso glaze evenly over the golden tofu cubes in the pan. Toss gently to coat and cook for 1–2 more minutes, stirring frequently, until the sauce thickens into a sticky, glossy glaze. Remove from heat immediately to prevent burning.
  7. Mix the Spicy Mayo Drizzle: In a small bowl, whisk together light mayonnaise, sweet chili sauce, sriracha, water, and lime juice until smooth and pourable. Adjust the spiciness by adding more sriracha if desired.
  8. Assemble the Bowls: Divide the cooked brown rice evenly between four bowls. Arrange the glazed tofu slightly off-center in each bowl. Neatly place sections of steamed edamame, sliced cucumber, avocado, and pickled radish around the tofu. Sprinkle thinly sliced green onions and toasted sesame seeds on top. Drizzle generously with the spicy mayo and finish with a squeeze of fresh lime juice just before serving.

Notes

  • Pressing the tofu well is key to achieving a crispy texture when pan-frying.
  • You can prepare the pickled radish and cooked rice in advance to save time on serving day.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Adjust the sriracha quantity to control the heat level of the mayo drizzle.
  • Use canned or frozen pre-cooked brown rice as a shortcut if short on time.
  • To make this recipe vegan, use vegan mayonnaise and maple syrup instead of honey.

Find it online: https://recipethrive.com/crispy-miso-tofu-poke-bowl-recipe/