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Close up of smoked tofu poke bowl.

Smoked Tofu Poke Bowl with Crispy Nori

This Smoked Tofu Poke Bowl with Crispy Nori is an easy-to-make dish that is full of vibrant flavors. The combination of smoky tofu, fresh vegetables, and a tangy soy dressing makes for a satisfying, well-balanced meal. Topped with crispy nori and black garlic, it’s the perfect mix of crunchy, umami goodness.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 2
Author: Shilpa

Equipment

Ingredients

For the Poke Bowl:

  • 7 oz smoked tofu cubed
  • 3.5 oz soba noodles (about ⅔ cup dry)
  • 1 small bok choy chopped
  • 4 radishes thinly sliced
  • 1 small carrot shaved into ribbons
  • 1 cup purple cabbage shredded
  • 1 sheet nori torn into bite-sized pieces
  • 1 tablespoon black garlic mashed into a paste (or finely chopped)
  • 1 tablespoon sesame oil for stir-frying the tofu

For the Soy Sauce Dressing:

Instructions

Prep the Elements:

  • Preheat the oven to 275℉. Line a baking sheet with parchment paper. Lay the nori chips flat on the baking sheet. Bake for 5-7 minutes or until the nori becomes crispy and starts to darken slightly around the edges. Keep a close eye on it, as it can burn quickly. Remove from the oven and let cool slightly. The nori will continue to crisp up as it cools. Set aside.
  • Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water. Set aside.
  • Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the cubed smoked tofu and sauté for about 4-5 minutes, turning occasionally until golden and crispy on the edges. Remove from heat and set aside.
  • In the same pan, quickly sauté the chopped bok choy for 2-3 minutes until slightly wilted but still crunchy. Remove from heat.
  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin (or honey), grated ginger, minced garlic, and sesame seeds.

Assemble the bowls:

  • Divide the soba noodles between two bowls. Arrange the sautéed bok choy, radishes, shaved carrots, purple cabbage, and crispy smoked tofu on top. Add the mashed black garlic for an umami kick.
  • Scatter the crispy nori pieces over the bowls and drizzle with the soy sauce dressing. Toss everything lightly to coat.
  • Garnish with extra sesame seeds or a sprinkle of chili flakes. Serve immediately.

Notes

  • Be sure to keep a close eye on the nori while it’s in the oven. Toast it until it’s just crisp and lightly golden. Over-toasting can make it taste bitter. Let it cool before adding it to the bowl so it stays crispy.
  • Feel free to swap out any of the vegetables for your favorites or whatever’s in season. For instance, avocado, edamame, and cucumber are all great choices. Just be mindful of the textures and colors for a balanced bowl.
  • Taste the dressing before adding it to the bowl. If you prefer a sweeter dressing, increase the mirin or honey slightly.
  • You can prep the components of the bowl in advance. The smoked tofu and vegetables can be stored in the fridge for a couple of days. Assemble the bowl fresh with the dressing right before serving to keep everything crisp and vibrant.

Nutrition

Calories: 518kcal | Carbohydrates: 63g | Protein: 27g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 2278mg | Potassium: 1507mg | Fiber: 8g | Sugar: 11g | Vitamin A: 23505IU | Vitamin C: 219mg | Calcium: 669mg | Iron: 8mg
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