Vegan Chiquita Banana Poké Bowl with Crispy Tofu
A vibrant vegan poké bowl featuring crispy pan-fried tofu and caramelized banana slices glazed with tamari-ginger marinade, served over rice noodles with fresh ribbon vegetables, edamame, and bean sprouts. Light, colorful, and balance of savory umami with subtle sweetness.
Ingredients
- 3 ½ oz rice noodles, cooked
- 1 medium carrot, peeled into ribbons
- 1 cucumber, peeled into ribbons
- 1 green onions, sliced into thin rings
- ⅝ cup soy beans (edamame), cooked
- 1 Chinese radish, sliced thinly
- 2 small handfuls bean sprouts
- 5 ¼ oz tofu, cut into ⅓" cubes
- 1 Chiquita banana, large firm not too ripe, sliced
- 2 tbsp neutral oil, for frying
- 1 tbsp sesame oil
- 1 lime, for wedge
- 1 tsp sesame seeds
- ¼ cup tamari saucesoy sauce1:1veganadds glutenadds soy
neutral soy-based substitute; note: adds wheat if using regular soy sauce
- 1 tsp ginger, grated fresh
- 1 clove garlic, finely grated
- 1 tsp sambal, red pepper pastesriracha0.5:1vegan
milder heat, sweeter profile
Instructions
- 1
Mix tamari sauce, grated ginger, grated garlic clove, and sambal to make marinade
- 2
Cut tofu into ⅓" cubes and marinate in sauce for 30 minutes
- 3
Peel thin ribbons from carrot and cucumber using vegetable peeler; optionally blanch carrot ribbons briefly and rinse under cold water
- 4
Cut green onions into thin rings, slice Chinese radish thinly, and slice banana
- 5
Cook rice noodles according to package directions
- 6
Divide noodles between 2 bowls and arrange carrot and cucumber rolls, edamame, radish, and bean sprouts on top
- 7
Brown tofu cubes in neutral oil, reserve remaining marinade
- 8
Drizzle tofu with sesame oil and set aside; fry banana slices in pan with some reserved marinade until light brown
- 9
Divide banana and tofu between bowls, sprinkle with sesame seeds, and serve with lime wedge
Tips
Blanching carrot ribbons makes them more pliable and easier to roll
Marinating tofu for 30 minutes allows maximum flavor absorption
Keep marinade reserved for glazing banana and tofu
Select banana that is firm but ripe enough to slice cleanly without browning excessively during cooking
Good to Know
Store assembled bowl in airtight container in refrigerator up to 2 days. Tofu and banana best consumed same day. Noodles soften over time.
Prepare marinade and marinate tofu up to 4 hours ahead. Prep vegetables (peeled, sliced) and store separately in airtight containers up to 1 day ahead. Cook noodles just before assembly.
Serve at room temperature or chilled. Lime wedge on the side for squeezing over bowl.
Common Mistakes
Use too-ripe banana to avoid mushiness when frying
Skip reserved marinade to avoid underseasoned banana glaze
Marinate tofu less than 20 minutes to avoid under-flavored cubes
Substitutions
neutral soy-based substitute; note: adds wheat if using regular soy sauce
Full guide →