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Crispy Tofu Poke Bowl

Gochujang Mayo:

Blend 340g pack silken tofu (I use Moro-Nu brand), 1 tsp salt, 1 tsp monkfruit sweetener/maple syrup, 1.5 tbsps. lemon juice, 1 tbsp gochujang


  • freeze and defrost tofu

  • press tofu for 1/2 hour

  • cut tofu into cubes

  • marinade tofu in 1/4 cup tamari/soya sauce and 4 crushed garlic cloves

  • leave to marinade in the fridge for 1/2 hour

  • cover tofu in cornflour when ready to bake

  • arrange on a baking tray and cook for 4 mins at 190C/374F in the oven

  • turn the tofu pieces over and cook in oven a further 2 times this way for 4 mins each (12 mins total)


Slice 250g mushrooms

Marinade in 1/4 tamari/soya sauce, 1 tsp fennel powder and 1 tsp paprika

Arrange on a single layer in baking paper lined tray and cook for 8 mins at 190C/374F turning halfway

Serve with other fixings such as brown rice, spring onions, lime, red chillis, coriander and Sriracha sauce.


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