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Enoki Mushroom and Tofu Poke Bowl

Enoki Mushrooms
Serves 4 (Bowls)
Prep Time: 1 hour | Cook Time: 15 minutes

Ingredients

For the Enoki Mushrooms:

  • 4 bunches enoki mushrooms
  • 1 1/2 tablespoon sesame oil
  • 1 clove of garlic, minced
  • 2 tablespoon soy sauce
  • 1/2 teaspoon chili flakes, or to taste

For the Marinated Tofu:

  • 1 (14 oz) pack firm tofu
  • 2 tablespoon soy sauce or tamari
  • 2 teaspoon rice wine vinegar
  • 2 teaspoon sesame seeds
  • 1 garlic clove, minced
  • 1 inch knob fresh ginger, finely grated or minced
  • 1 tablespoon sesame oil

Optional Toppings:

  • 1 cup seaweed salad
  • 1 Japanese cucumber (or 2 Persian cucumbers), peeled and sliced or chopped
  • 1 ripe mango, peeled and diced
  • 1 cup shelled edamame
  • 3/4 cup grape tomatoes, halved
  • 2 avocados
  • Pickled ginger or beni shoga
  • Sesame seeds
  • Scallions, sliced

To Serve:

  • 2 cups cooked rice
  • 1/4 cup ponzu sauce
  • 2 tablespoon toasted sesame seeds, to garnish

Instructions

To Marinate the Tofu:

  • Drain the tofu block and wrap it in a thick layer of paper towels and place on a plate.
  • To press the excess moisture from the tofu, place another flat-bottomed plate on top of it, then add an unopened can (or two) of beans on the plate to weigh down the tofu. Allow it to sit for 30 minutes.
  • Cut the tofu into 1/2-inch cubes.
  • In a medium bowl, whisk the soy sauce, rice wine vinegar, sesame seeds, garlic and ginger. Add the tofu and toss to coat. Cover and let the tofu marinate for 30 minutes.
  • Heat oil in a large non-stick skillet over medium heat. Add the marinated tofu and cook until nicely browned on all sides, about 4-5 minutes.

To Cook the Rice:

  • Weigh and rinse the rice, then add it into your rice cooker. Fill with water up to the 2” line.
  • Turn the rice cooker on and let it cook according to the package directions.

To Sauté the Enoki:

  • Heat the sesame oil in a wok or large skillet over medium-high heat.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the enoki mushrooms and toss to coat.
  • Sprinkle with chili flakes and cook for a couple of minutes until slightly wilted.
  • Add the soy sauce and cook for just 1 minute more. Set aside.

To Prepare the Additional Toppings:

  • Heat the edamame as per directions on the package.
  • Chop the cucumber and half of the grape tomatoes. Cut the avocados into slices or cubes. Thinly slice the scallions.

To Assemble the Bowls:

  • Once the rice is done, fluff with a fork and let it sit for a few minutes.
  • Scoop some rice into a shallow bowl. Add the marinated tofu and sautéed enoki mushrooms. Top with optional toppings of choice, then garnish with some pickled ginger, sesame seeds, and scallions.
  • Drizzle on the ponzu sauce and enjoy!