Poke bowl with tofu

Fresh and tasty poke bowl with tofu

Preparation time 30 minutes
Cooking time 30 minutes

Serves 2


For the rice:

350g water

1/4 tbsp salt

130g porridge rice

For the spice sauce:

1/2 tbsp hot chili sauce (sriracha)

1 tbsp water

1½ tbsp liquid honey

1 tbsp rice wine vinegar

For the tofu:

250g tofu

1 tbsp curry

1/2 tbsp paprika powder

2 tbsp sesame seeds

2 tbsp oil

1 tbsp sweet soy sauce


lime juice

fresh coriander

You will also need:

100g chopped mango

100g sliced carrots

50g cucumber

2 x radishes

1 x avocado

4tbsp cooked broad beans or soy beans

sushi ginger

cooking instructions


Step 1

Cook the rice according to the package instructions.

Step 2

Prepare the spice sauce. Mix the spice sauce with the cooked rice, let stand in the refrigerator.

Step 3

Cut the tofu in half lengthwise. Place the slices side-by-side on a clean dish towel and roll up gently.

Step 4

Put a cutting board or similar on the package as a weight. Let the tofu dry for about 15 minutes under the weight.

Step 5

Cut the tofu into large cubes.


Step 6

Heat a dry frying pan and brown the tofu cubes for a few minutes. Add the dry spices and sesame seeds. Add the oil and continue frying for a moment.

Step 7

Reduce the heat, add the oil and soy sauce. Sprinkle the coriander on top, and take the pan off the burner.

Step 8

Cube and slice the vegetables.

Step 9

Arrange the ingredients in bowls and garnish with the spice sauce, lime quarters and coriander.

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