These Sticky Honey Ginger Tofu Poke Bowls are about to become your new favorite way to eat tofu! Easy crispy tofu tossed in a sweet honey ginger sauce. Serve with steamed rice and poke toppings of choice. I love adding fresh cucumber, sliced avocado, pickled ginger for a bold kick, and a little sprinkle of sesame seeds for crunch. This fun Asian-inspired course is great any day of the week!
Sticky Honey Ginger Tofu Poke Bowls
Honey Ginger Tofu
- 1/4 cup coconut aminos
- 2 tbsp honey
- 1 tbsp freshly grated ginger
- 2 tbsp chili paste
- 1 (18 oz) package firm tofu, frozen then thawed
Poke Bowls
- Steamed brown rice
- Sliced cucumbers
- Avocado
- Pickled ginger
- Edamame
- Sesame seeds
Preheat your air fried to 400 degrees Fahrenheit. Squeeze the excess water from the tofu, pat with a paper towel to dry, and cut into 1 inch cubes. Place into the air frier and cook for 10 minutes, until golden brown. Meanwhile, make the honey ginger marinade by combining the coconut aminos, honey, ginger, and chili paste. Once the tofu is done, transfer to a bowl and toss with the honey ginger sauce. Transfer back into the air frier and cook until crispy, another 10-15 minutes. Serve the tofu alongside steamed brown rice, sliced cucumbers, avocado, pickled ginger, edamame, and garnish with sesame seeds if desired. Enjoy!
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