Get ready to transform your kitchen into a Hawaiian paradise with this mouthwatering crispy coconut tofu poke bowl that promises to tantalize your taste buds and transport you to a beachside culinary adventure! Imagine perfectly crispy tofu cubes coated in luscious coconut milk, nestled on a bed of fluffy sushi rice, and drizzled with a zesty wasabi sauce that will make your palate dance with excitement. This isn't just a meal – it's a gourmet experience that combines textures, flavors, and nutrition in one stunning bowl that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Hawaiian
Serves: 2 servings
Ingredients
- 1 block firm tofu
- 1 cup coconut milk
- 1 cup sushi rice
- 1 avocado, sliced
- 1 cup edamame
- 1 cucumber, sliced
- 2 tablespoons wasabi
- 2 tablespoons soy sauce
- Sesame seeds for garnish
Instructions
- Begin by pressing the tofu to remove excess moisture. Wrap the block of firm tofu in a clean kitchen towel and place a heavy object, such as a cast iron skillet or a few cans, on top. Let it sit for about 15-20 minutes.
- While the tofu is pressing, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice cooks properly. Once rinsed, combine the rice with 1 ¼ cups of water in a medium saucepan.
- Bring the rice to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
- While the rice is cooking, prepare the crispy coconut tofu. Preheat your oven to 400°F (200°C). After pressing the tofu, cut it into bite-sized cubes.
- In a mixing bowl, combine the coconut milk with a pinch of salt and pepper. Dip each tofu cube into the coconut milk mixture, allowing any excess to drip off, and then place the cubes on a baking sheet lined with parchment paper.
- Once all the tofu is coated, bake in the preheated oven for about 25-30 minutes, turning halfway through, until the tofu is golden brown and crispy.
- While the tofu is baking, prepare the wasabi sauce. In a small bowl, mix together the wasabi and soy sauce until well combined. Adjust the wasabi to your taste preference; you can add more for extra heat.
- Next, prepare the remaining ingredients. Slice the avocado and cucumber, and if using frozen edamame, cook it according to package instructions (usually just a few minutes in boiling water or in the microwave).
- Once the rice is done resting, fluff it with a fork and season with a pinch of salt if desired.
- To assemble the poke bowls, divide the sushi rice between two bowls. Top each bowl with the crispy coconut tofu, sliced avocado, edamame, and cucumber.
- Drizzle the wasabi sauce over the top of each bowl and sprinkle with sesame seeds for garnish.
- Serve immediately and enjoy your crispy coconut tofu poke bowl!
Tips
- Tofu Pressing is Key: Always press your tofu thoroughly to remove excess moisture. This ensures a crispier, more golden exterior when baking.
- Rice Rinsing Matters: Rinse your sushi rice multiple times until the water runs clear to achieve that perfect, fluffy texture.
- Customize Your Heat: Adjust the wasabi sauce to your spice tolerance. Start with a little and add more gradually.
- Prep Ingredients in Advance: Slice vegetables and prepare your tofu coating before cooking to make the process smoother.
- Use Fresh Ingredients: The quality of your ingredients will make a significant difference in the final dish's flavor profile.
- Don't Overcrowd the Baking Sheet: When baking tofu, ensure cubes are spread out to achieve maximum crispiness.
- Serve Immediately: Poke bowls are best enjoyed fresh, when the tofu is still crispy and warm.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
