Crispy Coconut Tofu Poke Bowl with Wasabi Sauce

This crispy coconut tofu poke bowl is served with an easy wasabi sauce, seasoned sushi rice, vegetables, and topped with sesame seeds and chiles for a most delicious vegan and gluten free meal! It's easy to mix and match with what you have on hand, change the veggies or carbs as you like!

📝 Ingredients

• 2 tbsp wasabi powder + 1 tbsp water (or 1-2 tbsp prepared wasabi paste to taste)
• 1/2 cup vegan mayonnaise
• 2 tbsp vegan sour cream
• 1 tbsp fresh lime juice
• 1 tsp maple syrup (optional)
• water to thin
• 1 lb extra firm or super firm tofu
• 2 tbsp ground flaxseed
• 6 tbsp water
• 2 tbsp corn starch
• 1 1/4 cup unsweetened shredded coconut
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• oil to fry or bake
• Sushi rice, cooked
• Vegetables, such as sautéd zucchini, cooked corn, avocado
• cilantro or chives for garnish
• chiles or sriracha (optional)

👨‍🍳 Instructions

1. 1Make the wasabi sauce: stir together the wasabi...: Make the wasabi sauce: stir together the wasabi powder and water vigorously to make a paste. Let rest for 15 minutes to activate. Then mix together all the ingredients (except for the maple syrup) and taste. If it needs some sweetener then add a little bit of maple syrup to taste. Add water to thin as desired. Keep sauce in fridge until ready to assemble.
2. 2Make the coconut tofu: If using extra firm...: Make the coconut tofu: If using extra firm tofu, press the tofu (you can skip this if using super firm tofu). Cut the tofu into 3/4- to 1-inch slabs, then wrap in a lint free towel and place a weight on top (such as a heavy pan or baking sheet loaded with cans or cookbooks). Let sit 15-30 minutes. Then finish cutting the tofu into cubes.
3. 3Meanwhile, mix together the ground flaxseed and water...: Meanwhile, mix together the ground flaxseed and water in a bowl and let sit for 10 minutes to activate (it will turn thick and gloopy). Stir in the corn starch. In a second bowl combine the shredded coconut, salt, and cayenne pepper.
4. 4Working with a few cubes of tofu at...: Working with a few cubes of tofu at a time, dip the tofu into the flax mixture to cover, then put in the coconut mixture to coat the tofu in coconut. Set onto a parchment lined baking sheet or tray and repeat with all of the tofu cubes.
5. 5To fry: heat a layer of oil over...: To fry: heat a layer of oil over medium heat and fry in batches, flipping each cube of tofu as the coconut browns. Cook at least 4 sides and keep a close eye as coconut can go from golden to burnt relatively quickly.
6. 6To bake: In a preheated 400 ºF oven,...: To bake: In a preheated 400 ºF oven, place the tofu on a parchment lined baking tray and spray lightly with oil. Bake for 25-30 minutes, flipping halfway through.
7. 7Assemble your bowls: Pile sushi rice, vegetables of...: Assemble your bowls: Pile sushi rice, vegetables of your choice, and crispy tofu into bowls. Add the wasabi sauce and garnish with cilantro/chives and chiles/sriracha (optional).