Vegan Poke Bowl with Sesame Tofu and Carrot Ginger Dressing

Poke bowls must be one of the best inventions ever! They're so versatile, easy, and custimozable, and at the same time packed with all different kinds of flavors and textures. And especially as the weather is steadly approaching the 90s, they would be a perfect refreshing meal that requires very little heat and cooking.

Although I absolutely donot want to limit you guys' imagination with what you could put in this bowl, I have to say this specific combo with - bear with me - seasoned sushi rice, zucchini noodles, chopped spinach, crispy sesame tofu, radish, carrot, cucumber, mango, edemame, seaweed salad, avocado, and finally, dressed with generous drizzles of my homemade carrot ginger sauce, is really a match made in heaven!

The umami flavor and crispiness in the sesame tofu, the earthiness and aroma from the sushi rice, balance heavenly with the sweetness in the mango and the carrot ginger dressing, plus all the freshness and crunchiness from the fresh veggies.

Here are more summer friendly recipes you'd love: Avocado Pesto Pasta with Purple Cabbage Steaks, Rainbow Summer Rolls, and something fancy, Vegan Sushi Supreme. Also be sure to connect with me on insta @veganbunnychef.

INGREDIENTS:

For Sesame Tofu -

1 block extra-firm tofu

2 tablespoon tamari/soy sauce

1 tablespoon coconut amino

1 teaspoon rice vinegar

2 teaspoon arrowroot powder

Black and White sesame

For the Carrot Ginger Dressing -

1 large carrot

1 tablespoon chopped sweet onion

1/2 inch fresh ginger

2 tablespoon rice vinegar

1 tablespoon coconut amino

1 tablespoon tamari/soy sauce

2 tablespoon canola oil

1 teaspoon syrup

For the bowl

1 cup cooked white sushi rice

1 teaspoon rice vinegar

1/2 teaspoon syrup

1 cup chopped spinach

1 large zucchini, spiralized

1 mango, cubed

1 avocado

2 cucumber

4 radish

1 small carrot

1/2 cup steamed edemame

Seaweed salad, optional

TO MAKE:

- Drain and pat dry the tofu, slice into 1/2 inch thick slices, in a large bowl, mix the tamari sauce, coconut amino and rice vinegar, marinate tofu slices for at least 30 minutes;

- Drain the marinade and pat the tofu slices dry again, dust the arrowroot powder evenly on both sides, then press into sesame mix with both sides till covered;

- In a large non-stick frying pan, heat a large drizzle of cooking oil over medium-high heat, fry the prepped tofu for about 4-5 minutes each side until golden brown;

- Slice and set aside;

- Make the dressing by blending all the ingredients till smooth;

- Season the sushi rice with the rice vinegar and syrup, assemble the bowl and drizzle on the carrot ginger dressing, enjoy!

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