Tofu Poke Bowl

Tofu Poke Bowl

This tofu poke bowl recipe is full of textures, and packed with all the goodness and flavour of tofu and fresh veges. A bowlful of satisfying and nourishing ingredients topped with Pepper & Me’s, Poké Me seasoning.

Poké Me seasoning, made with NZ Hemp Hearts, is inspired by traditional Japanese flavours, and is the perfect topping for a quick and easy umami taste hit.


  • Cooked Rice (one serving per person)
  • Tofu
  • 1 Package Firm Tofu
  • 2 tbsp Soy Sauce or Tamari
  • Cornflour to coat
  • Freshly crushed garlic to taste (optional)
  • Vegetables
  • Your choice freshly chopped/diced veges
  • Toppings
  • Pepper & Me Poke Me seasoning
  • Your choice of additional mayos / oil etc.
  • Steamed edamame beans
  • Diced capsicum
  • Finely chopped red onion
  • Chopped cucumber
  • Chopped avocado
  • Cherry tomatoes
  • Spring onions
  • Chopped fresh chilies
  • Finely chopped red cabbage
  • Coriander


  1. Prepare the cooked rice and set aside. Choice of white, brown, wild, purple etc.
  2. Prepare tofu by removing excess water before cooking it to get it crispy.
  3. Place on a plate of paper towels, cover with more paper towels or a tea towel, a heavy weight such as a frypan, and gently press out the liquid.
  4. Chop tofu into smallish cubes and place in an even layer in a shallow container.
  5. Combine soy sauce and garlic to make a marinade, and pour half of it over the tofu, making sure all sides are covered. Marinate for at least 30 minutes.
  6. Coat the marinated tofu with the cornflour. Heat the oil in a large pan and cook the tofu for a couple of minutes until it’s browned, and then flip. Continue flipping and cooking until all sides are browned. Toss the tofu with the remaining marinade.
  7. Place rice in the middle of of medium sized serving bowl and arrange tofu and veges around the edge. Dress with favourite dressing, e.g. siracha mayo, or chili oil.
  8. Top with @pepperandme Poke Me seasoning, or make your own seasoning with toasted hemp hearts, sesame seeds, seaweed flakes, and chili flakes.

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