crispy hawaiian tofu poké bowls


( Serves 4)

Cooking Time: 30



  • Tofu 280 grams/ml
  • Olive oil 40 grams/ml
  • Turmeric 20 grams/ml
  • Cayenne pepper 20 grams/ml
  • Corn flour/starch 40 grams/ml
  • Garlic 10 grams/ml
  • Ginger 10 grams/ml
  • Onion 100 grams/ml
  • Celery 60 grams/ml
  • Carrots 100 grams/ml
  • Sweet corn 80 grams/ml
  • Chinese cabbage 200 grams/ml
  • Spring onions 25 grams/ml
  • Mangoes 200 grams/ml
  • Soy sauce 20 grams/ml



  1. cut the firm tofu into 4 slices, and each slice into 3 strips. Then cut each strip into 3 chunks. Dry with a tea towel and then mix with 1tbsp oil and soy sauce in a bowl
  2. on a plate, mix the corn flour and spices and then coat the tofu pieces in the flour mix. 

  3. bake at 200 C for 10 mins, then turn the pieces over and bake for another 10 mins until crispy. 

  4. meanwhile, boil rice for 4 people, and heat 1tbsp oil in a large frying or sauté pan.
  5. add the onions garlic and ginger, and Chinese 5 spice if desired. Add another tbsp of soy sauce and tip in the chopped celery, carrot and cabbage. 
    fry until soft or to a desired texture. 

  6. divide the cooked rice into 4 bowls and top with the stir fry veg. Divide the crispy tofu between the bowls. Chop the mango into chunks and add to the bowls with the sliced spring onion, dress with lemon or lime juice, and sweet chilli sauce or a sauce of your choice (hoisin or sweet teriyaki also work well). 

  7. enjoy!! 

Extra Notes

Any veg in season can be used in the stir fry

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@sophie.coxon @earthy.blonde

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