Avocado Mango Poke Salad (Printable Version)
Fresh Hawaiian fusion bowl with marinated tofu, creamy avocado, and sweet mango over seasoned rice.
# What You'll Need:
→ Salad Base
01 - 2 cups cooked sushi rice, cooled
02 - 1 cup baby spinach or mixed greens
03 - 1 medium avocado, diced
04 - 1 large ripe mango, peeled and diced
05 - 1 small cucumber, diced
06 - 1 small carrot, julienned
07 - 2 green onions, thinly sliced
08 - ½ cup shelled edamame, cooked and cooled
→ Marinated Tofu
09 - 7 oz firm tofu, cubed
10 - 2 tbsp tamari or soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp toasted sesame oil
13 - 1 tsp maple syrup
14 - 1 tsp grated fresh ginger
→ Garnishes
15 - 1 tbsp black or white sesame seeds
16 - 1 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced
18 - 1 tbsp pickled ginger
19 - Lime wedges
# Directions:
01 - Whisk together tamari, rice vinegar, sesame oil, maple syrup, and grated ginger in a medium bowl. Add tofu cubes and gently toss to coat. Let marinate for at least 10 minutes, stirring occasionally.
02 - Arrange cooled sushi rice as the base in four serving bowls.
03 - Top each bowl with baby spinach, diced avocado, mango, cucumber, julienned carrot, green onions, and edamame.
04 - Divide the marinated tofu evenly among the four bowls.
05 - Sprinkle with sesame seeds, chopped cilantro, and sliced red chili. Add pickled ginger and lime wedges to each bowl. Serve immediately, allowing guests to squeeze fresh lime over the salad just before eating.
# Expert Tips:
01 -
- The marinated tofu absorbs flavors like a sponge, becoming impossibly tender and savory
- Every bowl is a mini vacation with textures that range from creamy avocado to crisp cucumber
- It comes together in twenty minutes but tastes like something you would order at a beachside cafe
02 -
- Warm rice will wilt the greens and make the avocado mushy, so patience during the cooling step pays off
- The ten-minute marinade is the minimum, but fifteen minutes makes the tofu taste even better
- Everything should be prepped before you start marinating, since the dish comes together fast once the tofu is ready
03 -
- Use a very sharp knife when dicing the mango and avocado to get clean cuts without bruising the fruit
- Squeeze fresh lime juice over the avocado right before serving to keep it from turning brown
- Warm the sesame oil briefly in a pan before adding it to the marinade to wake up its flavor