Sriracha Lime Tofu Poke Bowl

This poke bowl is getting a serious glow-up thanks to Dr. Will’s Sriracha Mayo. Think crispy tofu, creamy avocado, crunchy edamame beans, carrots, radishes, and sticky rice, all finished with Dr. Will’s Sriracha Mayo with a hit of added lime. The real hero? That spicy, creamy drizzle from Dr. Will’s Sriracha Mayo brings just the right balance of heat and richness. It’s quick to throw together, packed with plant-based goodness and perfect for those “what’s for lunch/dinner?” moments. Perfect for meal prep - simply prep the components, then assemble when ready! It's packed with plant protein thanks to the tofu and edamame beans, plus it hits over 14g of fibre per serving!

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Ingredients

firm tofu 300 g (torn)
sesame oil 2 tbsp
ginger paste ½ tbsp
soy sauce 20 ml
edamame beans 150 g
cucumber ½ (sliced)
carrot 2 (peeled)
avocado 3 (sliced)
radish 100 g (sliced)
lime 1 (juice)
Dr. Will's sriracha mayo 3 tbsp
microwave sticky rice 250 g
black sesame seeds 1 tbsp

Method

Cook the tofu

Preheat the oven to 220C/200C fan.
Pat the tofu dry with kitchen paper then tear into small chunks. Tearing instead of chopping it helps it crisp up nicely.
In a bowl combine the sesame oil and ginger paste. Gently toss the tofu in the sesame ginger marinade. Season with salt and pepper.
Add the tofu to a baking tray lined with baking paper, then pop in the oven for 15 - 20 minutes until crispy. Alternatively you can air fry at 190C for 10 - 12 minutes. Season to taste with soy sauce.

Prep the ingredients

Pour boiling water over the edamame beans and leave to sit for 2 - 3 minutes, then drain. Season with salt and pepper.
For the smacked cucumber - slice the cucumber in half lengthways, scrape out the seeds with a spoon. With a rolling pin or another heavy object bash the skin-side of the cucumber, then roughly chop it. The rough pieces with jaggy edges are great for absorbing all the flavours.
Peel the carrot into thin ribbons.
Slice the avocado and radish.

Make the sriracha lime drizzle

Juice the lime. In a small bowl, mix the Dr. Will’s Sriracha Mayo with a splash of the lime juice** - adding more according to taste.

Cook the microwave rice

Cook the microwave sticky rice according to the packet instructions.

Assemble the bowls

Plate up all the components in a bowl for each serving - we add the rice first, then the tofu, carrot, avocado, cucumber, edamame and radish then sprinkle over the black sesame seeds.
Drizzle the sriracha lime mayo drizzle on top - tuck in and enjoy!

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