Chop the tofu into 1/2-inch cubes and place in a mixing bowl. Pour contents of the package into a bowl. Mix together the sesame oil and shoyu in a small dish. Cover and let the tofu marinate for 30 minutes. Make sure you drain your tofu well before cooking. So I decided to take some inspiration from the poke bowl way and make vegan poke bowls with crispy tofu. Then pour over the tofu and toss till evenly mixed. Toss lightly. Cut the tofu into ½-inch-thick slices. Using a slotted spoon, carefully remove all the tofu cubes from the sauce and place in a non stick skillet over medium heat for about 10 minutes (you can also cook in the oven on a parchment lined baking sheet at 425 F for 20 Minutes … all instructions are on the back of the bag). Gently toss with a spoon. In a medium bowl, whisk the soy sauce, rice wine vinegar, sesame oil, sesame seeds, garlic, ginger, and scallions. Served with a side of toasted sesame ginger vinaigrette. Add the minced ginger, chopped green onions, sesame seeds, and Hawaiian sea salt to the mixing bowl. To serve, divide the brown rice, cooked spinach, and tofu among 4 bowls. This salad bowl is packed with tender marinated tofu, salad, noodles and herbs all served with our delicious dressing. This poké bowl is made up of marinated wasabi ginger tofu, wakame sesame salad, edamame, creamy avo slices, lightly pickled radish and red cabbage, matchstick carrots, sliced cucumber, wholegrain rice, pickled ginger and a garnish of spring onions, sesame seeds and radish sprouts, all served up with the most incredible wasabi ginger mayo, bringing all the flavours and textures together. Tofu Poke Bowl Hoisin roasted tofu, served over Jasmine rice, super slaw, mango, spring onion and sesame seeds. I try not to get too hung up on authenticity because my number one goal is always just to make food that tastes good and feels good. Add the tofu and toss gently to coat. Cut each slice into ½-inch cubes. Next, make tofu by combining miso paste, rice wine vinegar, wasabi paste, soy sauce, sesame oil and grated ginger in a bowl with cubed tofu. Defrost the tofu according to package directions. I get a lot of questions about how I cook my tofu, so here are a few tips. Now before you lose you’re lid on me, I know that these vegan poke bowls are not authentic. The ingredients in this Sesame Ginger Tofu Poke Bowl are fairly simple, and you can make a ton ahead to have throughout the week! Sesame Ginger Tofu Poke Bowl (vegan) Our lunch salad bowls are so popular, filling, nutritious and packed with flavour.