Avocado Mango Poke Salad (Printable Version)
Fresh Hawaiian-inspired bowl with creamy avocado, sweet mango, and marinated tofu over sushi 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
# How to Make It:
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 the sushi rice as the base in four serving bowls.
03 - Top each bowl with baby spinach, avocado, mango, cucumber, carrot, green onions, and edamame.
04 - Divide the marinated tofu evenly among the 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 lime over the salad just before eating.
# Expert Tips:
01 -
- Its like having a fancy poke bar deliver straight to your kitchen, but you control exactly what goes into each bowl
- The tofu marinade creates this incredible savory depth that makes you forget youre not eating fish
02 -
- The tofu needs at least 10 minutes in the marinade, but anything longer than 30 minutes will make it too salty and overwhelm the other flavors
- Warm rice is the enemy here, so cook it ahead of time and spread it on a baking sheet to cool faster if you are short on time
03 -
- If you cannot find ripe mangoes, frozen mango chunks work surprisingly well after a quick thaw, just pat them dry first
- A plastic cutting board is better than wood for this recipe since the turmeric in some curry powders can stain, and mango juice is stubborn to remove from wood grain