Avocado Mango Poke Salad (Printable)
Vibrant Hawaiian-style bowl with creamy avocado, sweet mango, and marinated tofu over sushi rice.
# Ingredient List:
→ 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
# Steps:
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 cooled sushi rice as the base in four individual serving bowls.
03 - Top each bowl with baby spinach, diced avocado, mango, cucumber, julienned carrot, sliced 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.
06 - Serve immediately, allowing guests to squeeze fresh lime over the salad just before eating.
# Expert Advice:
01 -
- It comes together in under 20 minutes with zero cooking required
- The marinated tofu develops incredible flavor without any fish
02 -
- Let the tofu marinate at least 10 minutes but no longer than an hour or the texture changes
- Use only perfectly ripe mango that gives slightly to gentle pressure
03 -
- Press tofu for 15 minutes before cubing for better marinade absorption
- Toast your sesame seeds in a dry pan for deeper nutty flavor