Guan's Mushroom

Leading grower of specialty mushrooms in North America

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Hi everyone!

We have a real treat for you guys today. YUM Creative and our R&D team have come up with a vegan poke bowl that will have your mouth watering.

It takes a little while to prep everything, but we guarantee you that it’s worth it. The main highlights of this dish are the Enoki mushrooms and tofu that will be marinated and bursting with flavor. In addition, we’ll be pairing our main features with seaweed salad, cucumbers, cherry tomatoes and edamame, further adding color and variety to the recipe.

It’s the perfect meal on a hot summer day.

Print Recipe

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!