Back to all recipes

Tofoo Poke Bowl

Crispy panko-crumbed Tofoo takes centre stage in this poke bowl, sitting on a bed of steamed rice alongside edamame, avocado, grated carrot, and pickled pink ginger. A squeeze of fresh yuzu and a scatter of black sesame seeds bring genuine brightness to every bite. It's a colourful, well-balanced bowl that's just as good assembled ahead as it is eaten straight away

  • Serves: 4 people
  • Prep: 30 mins
  • Cooking: 12 mins
Get started

Ingredients

Get this stuff

  1. 1 pack Naked Tofoo 

  2. 100g plain flour

  3. 50ml cashew milk

  4. 60g panko breadcrumbs 

  5. 120g edamame beans

  6. 300g white rice

  7. 1 large carrot, peeled and grated

  8. 1 avocado sliced

  9. 1 red chilli, deseeded and sliced

  10. 1 tsp pickled pink ginger

  11. 1 squeeze of Japanese yuzu per bowl

  12. 1 tbsp of black sesame seeds

Method

  1. Put a pan of water on the hob and bring to the boil. Take a large frying pan and pour in 2cm of vegetable oil and heat to a medium heat.
  2. Take your block of Naked Tofoo and slice into four. Add the flour to a bowl and season and dust the Tofoo with flour, shake off the excess and put to one side. Whisk the cashew milk in to the flour and make a thin batter (add more milk if needed). In another bowl add the panko breadcrumbs. Take each piece of floured Tofoo and dip in the batter and then coat in the panko breadcrumbs.
  3. Add the rice to the boiling water and simmer for ten minutes. Using a spatula carefully place each panko Tofoo in the oil, being careful to keep the oil at a medium heat. Once the crumb has turned a golden-brown turn and fry the other side until golden brown. Take out the panko Tofoo and place on a plate with kitchen paper to adsorb excess oil.
  4. Now drain your rice and split it between four bowls. Now your panko Tofoo has cooled cut it into five pieces and place on top of the rice. Take the carrot, edamame beans, avocado, red chilli and pickled pink ginger and arrange nicely on each bowl around the panko Tofoo. Finally squeeze a marble sized bit of Yuzu onto each bowl and sprinkle with the black sesame.

Ingredients

Get this stuff

1 pack Tofoo Katsu
120g edamame beans
1 pack microwave rice
1 large carrot, peeled and grated
1 avocado sliced
1 red chilli, deseeded and sliced
1 tsp pickled pink ginger
1 squeeze of Japanese yuzu per bowl
1 tbsp of black sesame seeds

Method

  1. Heat up your Tofoo as per the pack instructions. Airfryer takes 12 minutes
  2. Microwave your rice.
  3. Split your rice it between four bowls. Now your panko Tofoo has cooled cut it into five pieces and place on top of the rice. Take the carrot, edamame beans, avocado, red chilli and pickled pink ginger and arrange nicely on each bowl around the panko Tofoo. Finally squeeze a marble sized bit of Yuzu onto each bowl and sprinkle with the black sesame.
Share
Print
Recipes galore!

Here’s a bunch of delicious recipes for everyone,
from tofu newbies to tofoonatics.