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Recipe Ingredients

  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1 Tsp. toasted sesame oil
  • 6 oz. firm tofu, patted dry and cut into 3/4-inch cubes (see Tips)
  • 1 bag (10 oz.) Del Monte® Veggieful® Riced Cauliflower Teriyaki
  • 2 Tbsp. vegan mayonnaise
  • 2-3 Tsp. siracha sauce

Topping Options

  • Thinly sliced cucumber, Del Monte® Whole Kernel Corn, drained, sliced avocado, thin-cut carrot sticks, thinly sliced green onion, pickled ginger, sesame seeds, snack-sized seaweed sheets

Optional Proteins

  • Grilled chicken, shrimp or salmon

Recipe Directions

  1. In a medium bowl, whisk together soy sauce, vinegar, sugar and sesame oil. Add tofu and gently mix to coat; set aside to marinate.
  2. Meanwhile, massage the bag of frozen riced vegetables gently to break up clusters. Heat in the microwave or in a skillet according to package directions. Divide into two bowls.
  3. Divide the marinated tofu between the bowls, mounding on one side, then add at least three of the topping options and a protein, if desired. In a small bowl, stir together the mayonnaise and sriracha and drizzle over bowl toppings.

To make Shrimp Poke Bowls

  1. Whisk together the soy sauce, vinegar, sugar and sesame oil in a small bowl; reserve half of the marinade. Combine the other half with the shrimp in a separate bowl; coat well. Cook shrimp 3 to 4 minutes in a nonstick skillet over medium-high heat, turning once, until cooked through and pink on both sides. Use the reserved marinade drizzle over the bowls.

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