I love this recipe because it’s easy to prepare yet tastes like something straight from a trendy poke bar. The honey-soy glaze gives the tofu a beautiful caramelized coating, while the combination of rice, veggies, and toppings keeps the bowl exciting from start to finish. It’s versatile, customizable, and a great way to enjoy a protein-rich vegetarian meal that’s both comforting and refreshing. Whether I’m meal prepping or craving something light but filling, this bowl always delivers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
14 oz firm or extra-firm tofu, pressed and cubed 3 tablespoons soy sauce 2 tablespoons honey (or maple syrup) 1 tablespoon rice vinegar 1 teaspoon sesame oil 2 cloves garlic, minced 1 tablespoon cornstarch 1 tablespoon oil for frying 2 cups cooked jasmine or sushi rice 1 avocado, sliced 1 small cucumber, thinly sliced 1 cup cooked and shelled edamame 1/2 cup shredded carrot 2 scallions, sliced 1 tablespoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo
Directions
I start by pressing the tofu for about 15 minutes, wrapping it in paper towels and placing something heavy on top to remove excess water.
Once pressed, I cut the tofu into cubes and toss them in cornstarch until evenly coated.
I heat oil in a skillet over medium-high heat and cook the tofu until it’s golden and crispy on all sides, then remove it from the pan and set it aside.
In the same pan, I combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. I let it simmer for 1–2 minutes until slightly thickened.
I return the tofu to the pan and toss it in the glaze until each piece is evenly coated and caramelized.
To assemble, I divide the rice into bowls and top it with glazed tofu, avocado slices, cucumber, edamame, shredded carrots, and scallions.
For garnish, I sprinkle sesame seeds over the top and drizzle with extra glaze or sriracha mayo for a creamy-spicy finish.
Servings and Timing
This recipe serves 2 people. It takes about 15 minutes to prepare and 15 minutes to cook, for a total time of 30 minutes.
Variations
When I want a gluten-free version, I use tamari or coconut aminos instead of soy sauce. I sometimes add diced mango or pineapple for a touch of tropical sweetness. For extra crunch, I toss in toasted nuts like cashews or almonds. If I prefer baking over frying, I bake the tofu at 400°F (200°C) for 25–30 minutes until crispy before glazing. I also like swapping jasmine rice for brown rice or quinoa when I want more fiber.
Storage/Reheating
I store the components separately in airtight containers in the refrigerator for up to 3 days. The tofu stays crisp longer this way. To reheat, I warm the tofu gently in a skillet until heated through, and I reassemble the bowls just before serving. The rice can be reheated in the microwave with a splash of water, while the fresh veggies and avocado are best added cold right before eating.
FAQs
How do I keep the tofu crispy?
I make sure to press it well, coat it in cornstarch, and avoid overcrowding the pan when frying.
Can I bake the tofu instead of frying it?
Yes, I bake it at 400°F (200°C) for 25–30 minutes, flipping halfway, for an easy hands-off method.
Is this recipe gluten-free?
It can be! I simply use tamari or coconut aminos instead of soy sauce.
Can I use another protein instead of tofu?
Absolutely. I sometimes use tempeh, seitan, or even grilled shrimp for variation.
What rice works best?
I prefer jasmine or sushi rice for their texture, but brown rice or quinoa also work great.
Can I make this in advance?
Yes, I prep the rice, tofu, and veggies ahead and assemble just before serving.
What other veggies can I use?
I love adding red cabbage, radish, bell peppers, or even blanched broccoli for extra crunch.
Can I serve it cold?
Yes, it’s delicious cold, making it perfect for lunches or meal prep.
How can I make it spicier?
I add sriracha mayo, chili oil, or sprinkle crushed red pepper flakes over the bowl.
What’s the best substitute for honey?
Maple syrup or agave nectar work perfectly for a vegan-friendly version.
Conclusion
I find honey and soy tofu poke bowls to be the perfect combination of freshness, texture, and flavor. The crisp tofu coated in a glossy, savory-sweet glaze pairs beautifully with the creamy avocado and crunchy vegetables, making every bite balanced and satisfying. It’s easy to customize, packed with nutrients, and ideal for both quick weeknight dinners and make-ahead lunches. Whenever I crave something wholesome and colorful, this poke bowl always hits the spot.
This Honey & Soy Tofu Poke Bowl combines crispy glazed tofu with fresh vegetables, creamy avocado, and fluffy rice for a perfectly balanced, nourishing meal. The sweet-salty honey-soy sauce caramelizes beautifully on the tofu, making every bite flavorful, vibrant, and satisfying.
Ingredients
14 oz firm or extra-firm tofu, pressed and cubed
3 tbsp soy sauce
2 tbsp honey (or maple syrup for vegan)
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tbsp cornstarch
1 tbsp oil (for frying)
2 cups cooked jasmine or sushi rice
1 avocado, sliced
1 small cucumber, thinly sliced
1 cup cooked, shelled edamame
1/2 cup shredded carrot
2 scallions, sliced
1 tbsp sesame seeds
Optional toppings: pickled ginger, seaweed salad, sriracha mayo
Instructions
Press and Prep Tofu: Press tofu for 15 minutes to remove excess moisture, then cut into cubes and coat with cornstarch.
Crisp the Tofu: Heat oil in a skillet over medium-high heat. Cook tofu until golden and crispy on all sides. Remove from pan and set aside.
Make the Glaze: In the same pan, combine soy sauce, honey, rice vinegar, sesame oil, and garlic. Simmer for 1–2 minutes until slightly thickened.
Coat the Tofu: Return tofu to the pan and toss until fully coated and caramelized.
Assemble Bowls: Divide cooked rice between bowls. Top with glazed tofu, avocado, cucumber, edamame, shredded carrots, and scallions.
Garnish and Serve: Sprinkle sesame seeds and drizzle extra glaze or sriracha mayo on top. Serve warm or chilled.
Notes
Pressing tofu well ensures a crispy texture.
Bake tofu at 400°F (200°C) for 25–30 minutes as an alternative to frying.
For a vegan option, use maple syrup instead of honey and plant-based mayo.
Customize with your favorite toppings like red cabbage, mango, or chili oil.
Keep tofu and veggies separate until serving for best texture when meal prepping.
