Seared Miso Tofu Poke Bowl

This delicious vegetarian Seared Miso Tofu Poke Bowl features seasoned wok-seared tofu, crisp veggies, and avocados, served over sticky white rice and drizzled with a tangy sweet miso ginger dressing.

How to prepare tofu for the poke bowl

• It’s important to use extra firm tofu so it doesn’t fall apart when searing.
• You’ll want to get as much moisture out of the tofu as possible. Take the block of tofu and wrap it tightly in a kitchen towel or paper towels for at least 30 minutes. (Or, use a tofu press to do the job!) Then, slice your tofu into two-inch cubes.
• Add 2 tablespoons of canola oil to a heavy wok or skillet pre- heated on medium high. Sear the tofu cubes until golden brown on all sides, flipping the cubes frequently.
• Remove the tofu and place on paper towels to drain. Keep warm.

Making wok-seared tofu cubes is so easy! Make sure to flip the tofu frequently on all sides so that it sears evenly.

What you’ll need for the miso ginger dressing

Beyond easy to make, just throw all of these ingredients into a blender or small food processor and, voilà — tangy, salty, sweet, gingery Asian dressing in minutes! Here’s what you’ll need:

• 1 teaspoon fresh ginger, grated
• 1 small garlic clove, roughly chopped
• 2 tablespoons white miso paste
• Juice from 1/2 lime
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey (or more if you like it sweeter)
• 2 tablespoons toasted sesame oil
• 2 tablespoons canola oil
• 3 tablespoons rice vinegar
• 1/2 teaspoon cayenne pepper

Use a small food processor or blender to whip up this easy miso ginger dressing!

Drizzle the Miso Ginger Dressing on top of the poke bowl. The flavor of this dressing is off the charts!

Dig in! You’re going to love this tofu poke bowl so much that it will become a family favorite!

Tips & Tricks

• It’s important to use extra firm tofu so it doesn’t fall apart when searing!
• You might want to wait until the last step to cut up your avocados as avocados will brown when exposed to air.
• Make it gluten free! Just substitute the soy sauce for gluten-free soy sauce or coconut aminos!
• White rice vs. brown rice? That’s totally up to you! Either variety works great in this tofu poke bowl!
• You can make the miso dressing ahead of time and store in the refrigerator until ready to assemble the bowls.
• This dish is great for leftovers! Keep in the refrigerator for up to 4 to 5 days.

Want more recipes like this?

If you liked this Seared Miso Tofu Poke Bowl, you’re going to want these similar recipes:

• Miso Tofu and Bok Choy Stir Fry
• Tofu Collard Wraps with Peanut Sauce
• Easy Tofu Pad Thai
• Healthy Vegetarian Sweet and Sour Tofu
• Mixed Seafood Poke Bowl

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