Vegan Poke Bowls with Sesame Ginger Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried sesame ginger tofu served over rice with mango, avocado, edamame, and macadamia nuts in a ginger dressing. A vibrant, refreshing vegan bowl that's easy to meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup brown rice
- 1 cup water
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 1/2 teaspoons canola oil, (or high heat oil of choice)
- 7 ounces extra-firm tofu, (cut into 1-inch cubes)
- 1/2 cup frozen shelled edamame, (thawed)
- 1 cup diced fresh mango ((about 1 medium mango))
- 1 cup diced red bell pepper ((about 1 pepper))
- 2 small radishes, (thinly sliced)
- 1/2 avocado, (sliced)
- 2 tablespoons roughly chopped roasted macadamia nuts
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh cilantro
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1338mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1085mg
- Calcium
- 353mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.