This vegetarian twist on poke is perfect for a plant-based lifestyle, or if you’re just not a fan of sushi-grade fish! Traditionally, poke is made with raw fish, but really there’s no right or wrong. The tofu is marinated in a tangy chile garlic sauce that’s sure to wake up your taste buds! Topped with shiitake chile mushrooms, this poke bowl is so hearty, fresh, and flavorful.
Poke Bowl Ingredients
green onion finely chopped
shiitake chile mushrooms (see below)
4 oz tofu cubed & marinated (see below)
1 tsp chile garlic sauce
1 Tbsp cilantro
1/4 tsp garlic paste
1 Tbsp soy sauce
Shiitake Chile Mushrooms
6 Tbsp broth
1 tsp chile sesame oil
drizzle of olive oil
2 tsp garlic paste
pepper (to taste)
salt (to taste)
5-6 oz shiitake mushrooms
Cut tofu into cubes.
In a mixing bowl, combine tofu marinade ingredients. Whisk to integrate.
Toss tofu in marinade and allow to sit for 30 minutes or longer, to allow the flavors to absorb.
While tofu marinates, prepare shiitake chile mushrooms. Remove stems from shiitake mushrooms and thinly slice lengthwise.
Heat broth in a skillet over medium heat and whisk in garlic paste. When steaming, add mushrooms, cover and cook for 3 minutes. Remove lid and allow to cook for 4 more minutes.
Drizzle on olive oil and chile sesame oil. Season with salt and pepper. Toss to coat.
Assemble your poke bowl! I used quinoa as a base, topped with seaweed salad (that I bought at the store), my shiitake chile mushrooms, marinated tofu, any leftover marinade as sauce, and chopped green onion.
Serve and enjoy!
Yields 1 serving marinated tofu and shiitake mushrooms (multiply the recipes for multiple servings).
Nutrition will vary based on ingredients and amount of ingredients used to assemble your bowl. The nutritional information provided was calculated for 4 oz. marinated tofu with 1 serving shiitake chile mushrooms.
Serving: 1 serving marinated tofu & shiitake mushrooms