By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
163 cal · 20 min
Ponzu Tofu Poke Bowl
Recipe GLPR30fc79d3b93fea
A vibrant, plant-based poke-inspired bowl featuring silken tofu marinated in a tangy ponzu and ginger dressing. Served over fluffy quinoa with fresh vegetables, edamame, and topped with nori and sesame seeds. This nutritious, balanced meal is naturally vegan, high in fiber, and packed with flavor.
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Ingredients
1 tbsp Ponzu sauce
½ tbsp Rice vinegar
5 g Fresh ginger, peeled and grated
1 tsp Sesame oil
300 g Silken tofu
100 g Edamame beans
250 g Cooked quinoa
100 g Radishes, sliced
2 Carrots, peeled into ribbons
2 Spring onions, finely sliced
2 sheets Seaweed thins (nori), crumbled
1 tsp Sesame seeds
Directions
In a small bowl, whisk together the ponzu sauce, rice vinegar, grated ginger, and sesame oil until well combined. Set the dressing aside.
Drain the silken tofu and pat it thoroughly dry with paper towels to remove excess moisture. Gently tear the tofu into bite-sized chunks.
Place the tofu chunks into the ponzu dressing and carefully toss to coat. Allow to marinate for at least 5 minutes while preparing the other components.
Pour boiling water over the edamame in a small bowl. Let sit for 2 minutes to heat through, then drain thoroughly. Season with salt to taste.
Divide the cooked quinoa equally among four serving bowls, creating a base for each bowl.
Top each bowl of quinoa with an equal portion of the heated edamame, sliced radishes, and carrot ribbons, arranging them attractively.
Using a slotted spoon, distribute the marinated tofu chunks evenly over each bowl. Drizzle the remaining ponzu dressing over the top.
Garnish each bowl with sliced spring onions, crumbled seaweed, and sesame seeds. Serve immediately.
Comments
Ponzu sauce requires a special trip to an Asian market or well-stocked Harris Teeter or Kroger, pushing this from a quick weeknight into a two-stop errand. At roughly $2 per serving for tofu, edamame, and quinoa plus nori and sesame seeds, cost is moderate but the real prep time is closer to 30 minutes once you account for pressing tofu, cooking quinoa, and slicing vegetables—the stated 20 minutes ignores that. The dish itself is light, cold, and reheats poorly, so it's best eaten same-night; it works well for a family lunch or light dinner but demands attention to timing. Strong fit for a meal-prep Sunday since components hold separately, but not a true weeknight grab-and-go.
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