Sriracha Lime Tofu Poke Bowl

Sriracha Lime Tofu Poke Bowl

This recipe was created by Plate Up.

This poke bowl is getting a serious glow-up thanks to Dr. Will’s Sriracha Mayo. Think crispy tofu, creamy avocado, crunchy edamame beans, carrots, radishes, and sticky rice, all finished with Dr. Will’s Sriracha Mayo with a hit of added lime. The real hero? That spicy, creamy drizzle from Dr. Will’s Sriracha Mayo that brings just the right balance of heat and richness. It’s quick to throw together, packed with plant-based goodness and perfect for those “what’s for lunch/dinner?” moments. Perfect for meal prep - simply prep the components then assemble when ready! It’s packed with plant protein thanks to the tofu and edamame beans, plus it hits over 14g fibre per serving!

INGREDIENTS (serves 4):
300g firm tofu, drained & torn
2 tbsp sesame oil
½ tbsp ginger paste
Soy sauce, to taste
150g edamame beans
½ cucumber, sliced
2 carrots, peeled into ribbons
2 avocados, sliced
100g radishes, sliced
2 packs microwave sticky rice
1 lime, juice
3 tbsp Dr. Will’s Sriracha Mayo (more to taste)
1 tbsp white or black sesame seeds
Your preferred cooking oil, spray
Salt & pepper, to taste

METHOD:

  1. Preheat the oven to 220C/200C fan.
  2. Pat the tofu dry with kitchen paper then tear into small chunks. Tearing instead of chopping it helps it crisp up nicely.
  3. In a bowl combine the sesame oil and ginger paste. Gently toss the tofu in the sesame ginger marinade. Season with salt and pepper.
  4. Add the tofu to a baking tray lined with baking paper, then pop in the oven for 15 - 20 minutes until crispy. Alternatively you can air fry at 190C for 10 - 12 minutes. Season to taste with soy sauce. 
  5. Pour boiling water over the edamame beans and leave to sit for 2 - 3 minutes, then drain. Season with salt and pepper.
  6. For the smacked cucumber - slice the cucumber in half lengthways, scrape out the seeds with a spoon. With a rolling pin or another heavy object bash the skin-side of the cucumber, then roughly chop it. The rough pieces with jaggy edges are great for absorbing all the flavours.
  7. Peel the carrot into thin ribbons.
  8. Slice the avocado and radishes.
  9. Juice the lime. In a small bowl, mix the Dr. Will’s Sriracha Mayo with a splash of the lime juice - adding more lime juice according to taste.
  10. Cook the microwave sticky rice according to the packet instructions.
  11. Plate up all the components in a bowl for each serving - we add the rice first, then the tofu, carrot, avocado, cucumber and radishes then sprinkle over the sesame seeds.
  12. Drizzle the sriracha lime mayo drizzle on top - tuck in and enjoy!
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