This tofu poke bowl is a fun twist on the traditional Hawaiian poke bowl that combines it with the rich, peanutty goodness of Indonesian satay sauce. With its colorful mix of crisp vegetables, perfectly seasoned tofu, and a drizzle of creamy peanut sauce, it’s a meal that feels special but comes together easily.
My family are not big tofu eaters, so I was initially hesitant to try a tofu bowl with them. But to my surprise, they dove right in. Marinating the tofu gives it a satisfying umami punch, and the crispy air-fried tofu soaks up all that amazing flavor.
And it turns out there’s something magical about getting to build your own bowl with all the colorful toppings laid out buffet-style. Everyone can customize their bowl exactly how they like it, which means less dinnertime drama and more happy eaters around your table.
I love how the flavors and textures play together in this dish. The colorful fresh vegetables make every bite interesting, and the easy homemade peanut sauce ties it together with its nutty sweetness and bright hint of lime.
Plus, you can prep most components ahead of time and have them waiting in the fridge, so this dish is actually super straightforward despite the seemingly long list of ingredients. If you’ve been hesitant about cooking with tofu, this recipe is the perfect place to start.
Let me walk you through how to put together these vibrant tofu poke bowls that are as fun to assemble as they are to eat. This has become one of our go-to meals when we want something that feels both light and satisfying.
Looking for more healthy dinner recipes? Try cilantro lime shrimp tacos, Nicoise salad, or fish taco salad bowls.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Firm Tofu: This is crucial! Make sure to get firm or extra-firm tofu, not silken. Even if you buy extra firm, you will still want to press it to remove excess moisture for the best texture.
- Rice
- Cucumber
- Shredded Carrots: I like to buy pre-shredded carrots to save time.
- Avocado: Choose one that’s slightly firm but yields to gentle pressure. If it’s too soft, it’ll turn mushy in your bowl.
- Red Cabbage
- Edamame: You can find these in the frozen section. I always keep a bag on hand for quick protein additions to meals. Just microwave what you need!
- Peanut Butter: Creamy peanut butter works best for the sauce.
- Soy sauce
- Sesame Oil
- Lime Juice
- Maple syrup
- Ground ginger
- Garlic powder
How to Make Tofu Poke Bowls
- For the best texture, press the tofu. Wrap it in paper towels, place it between two plates, and let it sit for about 15 minutes with a heavy cookbook on top.
- While it presses, mix up your marinade with soy sauce, sesame oil, lime juice, and the seasonings in a medium bowl.
- Cut your pressed tofu into even cubes and toss them in the marinade. Let them soak up all that flavor for at least 15 minutes.
- Whisk together your peanut butter, soy sauce, lime juice, and other ingredients until smooth. Add warm water gradually until you reach your desired consistency. I start with three tablespoons and add more if needed.
- Dice the veggies and cook the rice and edamame.
- When you are ready to cook the tofu, thread the cubes onto skewers – this makes them easier to handle.
- Cook the tofu in an air fryer at 400 degrees F for 10 minutes, flipping once. Or heat a pan on the stove and cook those tofu skewers until they’re golden brown on all sides, about 8-10 minutes.
- While the tofu cooks, arrange your rice and veggies in serving bowls. Start with rice as your base, then arrange your cucumber, carrots, avocado, edamame, and cabbage in sections.
- Place the tofu skewers on top, drizzle generously with the peanut sauce, and sprinkle with sesame seeds.
Serving Ideas
I love that these tofu poke bowls are perfect for both casual family dinners and when I’m trying to impress guests! Here are some of my favorite ways to serve this versatile dish:
I like to serve these as a DIY bowl bar. Set up all the ingredients buffet-style and let everyone build their own bowl. Just arrange separate bowls with:
- Warm rice as the base
- Marinated tofu skewers
- All the fresh veggies
- Peanut sauce in a separate container
- Extra toppings like sesame seeds or crushed peanuts
You can add additional toppings. Some suggestions are:
- Crispy fried onions for extra crunch
- Pickled ginger (my personal favorite!)
- Sriracha or chili sauce for heat lovers
- Nori strips for an authentic poke bowl feel
- Fresh cilantro or green onions
- A sprinkle of furikake seasoning
- Chopped roasted peanuts
How to Store
The key to maintaining fresh, crispy textures is storing each component separately in its own airtight container in the refrigerator. Here is how long each component will stay fresh:
- Cooked rice: Up to 5 days
- Marinated tofu: 3-4 days
- Fresh vegetables: 2-3 days
- Peanut sauce: Up to 5 days
The peanut sauce might thicken in the fridge – add a splash of warm water and whisk to restore its consistency. When you’re ready to enjoy your leftovers, warm the rice in the microwave and quickly reheat the tofu in a skillet or air fryer to maintain its crispy exterior
Tips & Tricks
Be sure to check out the step by step instructions
- The secret to crispy tofu starts with pressing it well. Pressing tofu isn’t complicated; it just takes a few minutes.
- Cut all your vegetables before starting to cook the tofu – this way, everything stays fresh and crisp.
- You can make the peanut sauce ahead of time and store it in a jar – it actually gets better after sitting for a bit!
- Cook extra rice and freeze it in portions for quick future bowls. Or use microwave rice and have it ready in 90 seconds.
- I generally marinate the tofu for as long as it takes me to get all the other ingredients ready, which is usually 15-20 minutes.
- Try different vegetables if you like. Some of my favorites are radishes, bell peppers, sugar snap peas, and mangoes.
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Tofu Poke Bowl Recipe
Ingredients
For the Tofu Satay:
- 14 ounces extra firm tofu pressed and cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
For the Poke Bowl:
- 2 cups cooked rice
- 1 cup cucumber julienned
- 1 cup shredded carrots
- 1 avocado sliced
- 1/2 cup edamame beans cooked
- 1/2 cup red cabbage shredded
- 1 tablespoon sesame seeds optional
For the Peanut Sauce:
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 3-4 tablespoons warm water to thin the sauce
Instructions
- For the best texture, press the tofu. Wrap it in paper towels, place it between two plates, and let it sit for about 15 minutes with a heavy cookbook on top.14 ounces extra firm tofu
- In a bowl, combine soy sauce, sesame oil, lime juice, maple syrup, ground ginger, and garlic powder. Cut the pressed tofu into cubes and toss to coat.2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 teaspoon ground ginger, 1 teaspoon garlic powder
- Put the tofu in the fridge and let it marinate for at least 15 minutes or up to 1 hour for more flavor.
- While it marinades, prep the rest of the poke bowl. Slice the cucumber, avocado, and cabbage. Cook the edamame beans and rice.2 cups cooked rice, 1/2 cup edamame beans
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey (or maple syrup), and warm water in a small bowl. Adjust the consistency by adding more water if needed. Set aside.3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1 teaspoon honey or maple syrup, 3-4 tablespoons warm water
- Once you are ready to cook the tofu, thread it onto skewers. Air fry at 400 degrees F for 10 minutes, turning once halfway through the cooking time. Or cook in a skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until the tofu is golden and crispy on all sides.
- In each serving bowl, add a scoop of cooked rice as the base. Arrange the cucumber, carrots, avocado, edamame, and red cabbage on top of the rice. Add the cooked tofu satay on top.1 cup cucumber, 1 cup shredded carrots, 1 avocado, 1/2 cup red cabbage
- Drizzle the peanut sauce over the top of the poke bowl and garnish with sesame seeds.1 tablespoon sesame seeds
Notes
- The secret to crispy tofu starts with pressing it well. Pressing tofu isn’t complicated; it just takes a few minutes.
- Cut all your vegetables before starting to cook the tofu – this way, everything stays fresh and crisp.
- I generally marinate the tofu for as long as it takes me to get all the other ingredients ready, which is usually 15-20 minutes.
- Try different vegetables if you like. Some of my favorites are radishes, bell peppers, sugar snap peas, and mangoes.
- Other topping ideas for the bowl are: crispy fried onions, pickled ginger, sriracha, green onions, furikake seasoning, or chopped roasted peanuts.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition facts are estimates.
