General tao tofu poke bowl with sriracha sauce
Explore a fusion of flavors with our General Tao Tofu Poke Bowl, complemented by a spicy Sriracha sauce. This dish brings together the bold and savory notes of General Tao tofu with the fresh, vibrant components of a traditional poke bowl. The tofu, marinated in a rich, flavorful sauce, pairs perfectly with a variety of fresh vegetables and a base of your choice, such as rice or greens. Drizzled with a spicy Sriracha sauce, this poke bowl is a delightful balance of heat, umami, and freshness. It’s not just a meal; it’s a culinary adventure that’s both satisfying and health-conscious, ideal for those seeking a plant-based yet flavorful dining experience.
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Preparation 35 min
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Baking 15 min
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Servings 2
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Level Débutant
Ingredients
Tofu
Sauce
Assembling
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Preparation steps
Tofu
Sauce
Assembling
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General tao tofu poke bowl with sriracha sauce
Explore a fusion of flavors with our General Tao Tofu Poke Bowl, complemented by a spicy Sriracha sauce. This dish brings together the bold and savory notes of General Tao tofu with the fresh, vibrant components of a traditional poke bowl. The tofu, marinated in a rich, flavorful sauce, pairs perfectly with a variety of fresh vegetables and a base of your choice, such as rice or greens. Drizzled with a spicy Sriracha sauce, this poke bowl is a delightful balance of heat, umami, and freshness. It’s not just a meal; it’s a culinary adventure that’s both satisfying and health-conscious, ideal for those seeking a plant-based yet flavorful dining experience.
Ingredients
Tofu
- Firm tofu : 350 grams
- Corn starch : 30 grams
- Olive oil : 2 tablespoons
- Roasted sesame oil : 1 tablespoon
- Onion : 1
- Fresh ginger (chopped) : 1 teaspoon
- Maple syrup : 3 tablespoons
- Soy sauce : 2 tablespoons
- Tomato sauce : 3 tablespoons
- Sriracha : 1 teaspoon
- Vegetable stock : 180 milliliters
- Garlic Cloves (chopped) : 2
Sauce
- Mayonnaise : 60 grams
- Sriracha : 1 tablespoon
Assembling
- Jasmin rice (cooked) : 300 grams
- Radish : 80 grams
- Soybeans (Edamame) : 120 grams
- Carrots (grated) : 60 grams
- Corn : 100 grams
- Avocado : 1
- Crispy onions : 4 tablespoons
Preparation steps
Tofu
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Cut the tofu into small cubes and place in a salad bowl.
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Pour in the cornstarch and mix well until the tofu pieces are well coated.
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Slice the onion into tiny pieces and chop the garlic and ginger.
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Heat the olive oil and sesame oil in a frying pan and cook the tofu until it begins to color.
Add the onion and garlic and cook until the tofu is golden and starting to crisp up. -
Then add the vegetable stock, maple syrup, ginger, soy sauce, tomato sauce and sriracha.
Cook over medium heat until the liquid has reduced and the tofu is well coated with the sauce.
Set aside.
Sauce
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Mix mayonnaise and sriracha.
Set aside.
Assembling
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Bring a pan of salted water to the boil.
Add soybeans (Edamame) and cook until softened.
Leave to cool. -
Grate carrots.
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Cut radishes into thin slices.
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Cut the avocado into thin slices.
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Dressing for a plate.
Place half the cooked jasmine rice in the bottom of a large bowl or soup plate.
Place half the ingredients around the plate and finish by placing the desired portion of General Tao-style tofu in the middle of the plate.
Finally, add the sauce to taste.