Avocado Mango Poke Salad (Printable)

Fresh Hawaiian-style bowl with avocado, mango, and marinated tofu over sushi rice.

# What You'll Need:

→ Salad Base

01 - 2 cups cooked sushi rice, cooled
02 - 1 cup baby spinach or mixed greens
03 - 1 medium avocado, diced
04 - 1 large ripe mango, peeled and diced
05 - 1 small cucumber, diced
06 - 1 small carrot, julienned
07 - 2 green onions, thinly sliced
08 - ½ cup shelled edamame, cooked and cooled

→ Marinated Tofu

09 - 7 oz firm tofu, cubed
10 - 2 tbsp tamari or soy sauce (use gluten-free if needed)
11 - 1 tbsp rice vinegar
12 - 1 tsp toasted sesame oil
13 - 1 tsp maple syrup
14 - 1 tsp grated fresh ginger

→ Garnishes

15 - 1 tbsp black or white sesame seeds
16 - 1 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - 1 tbsp pickled ginger (optional)
19 - Lime wedges

# How to Make It:

01 - Whisk together tamari, rice vinegar, sesame oil, maple syrup, and grated ginger in a medium bowl. Add tofu cubes and gently toss to coat. Let marinate for at least 10 minutes, stirring occasionally to ensure even coverage.
02 - Arrange the cooled sushi rice as the base in four individual serving bowls, spreading it evenly across the bottom of each bowl.
03 - Top each bowl with baby spinach, diced avocado, mango, cucumber, julienned carrot, sliced green onions, and edamame. Distribute ingredients evenly for consistent portion sizes.
04 - Divide the marinated tofu evenly among the four bowls, placing it prominently on top of the arranged vegetables.
05 - Sprinkle each bowl with sesame seeds, chopped cilantro, and sliced red chili if using. Add pickled ginger and lime wedges to the side. Serve immediately, allowing guests to squeeze fresh lime over the salad just before eating.

# Expert Hacks:

01 -
  • This salad comes together in under 20 minutes but tastes like something from a restaurant
  • The marinated tofu absorbs incredible flavor while staying perfectly tender
  • Every bowl is a gorgeous explosion of colors that makes eating feel like an event
02 -
  • The tofu really does need those full 10 minutes to absorb the marinade properly
  • Everything should be prepped and ready before you start assembling because this looks best served immediately
  • Squeeze the lime right before eating or the acid will start to break down the avocado too quickly
03 -
  • Press your tofu for 15 minutes before cubing for a firmer texture that holds up better
  • Use a very sharp knife when dicing the mango to get clean cuts without mushing
  • The salad stays freshest when dressed individually at the table rather than pre mixed

Go Back